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Cut the chicken into bite-sized pieces, about 1-inch cubes. Season generously with salt and pepper. Add one tablespoon of the olive oil to a large pot or dutch oven over medium-high heat. When the oil is very hot, add the chicken in a single layer. Brown on one side, about 2-3 minutes, then flip and brown on the other side.
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Add onion and garlic and stir to combine. Cook for about two minutes or until softened. Add carrots, celery, rice and chicken broth.
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Bring to a boil, then cover, reduce heat to low, and simmer for 15-20 minutes. Remove from heat and set aside when done. Keep covered.
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Add the peas and stir them in. Chop parsley finely and sprinkle for garnish.
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Serve immediately.