Kicking off something of a one-pot cooking theme... I don't usually think of the New York Times' Cooking section first for easy recipes, but this one hits a nice balance.
Recipe
1 onion, sliced
1+ lbs chicken (skinless)
3/4 c white rice
olive oil, salt & pepper
extras: saffron, parsley, cilantro, lemon/lime
optional: chicken sausage!
Start to boil 1 1/2 c water, and heat some olive oil medium-high in a skillet. Cook your onions with some salt & pepper until soft and translucent. Add the rice and stir until coated in oil. (Stir in saffron if you're fancy like that.) Nestle in your chicken, add the boiling water, and cover. Simmer about 20 minutes, until the chicken is cooked through (very important), rice is soft (somewhat important), and the water has been absorbed/boiled away (not very important). Garnish and serve!
Notes
Aside from saffron, it's got super simple, straightforward ingredients - and not many! Not a lot of prep either - just slicing the onion. I used boneless, skinless thighs, just plopped in whole. I also added a sprinkle of frozen veggies to round out the food groups. Fast, easy, not Halal Guys but still tasty!
I didn't get the ratio of liquids quite right so it didn't come out as picturesque as NYT's, but will definitely try again and update with visuals if I do better!
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