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EASY CHICKEN-RICE PILAF

Bone-in chicken will cook more evenly and add lots of flavor to this skillet supper. You may substitute boneless chicken breast halves, but add to the rice after 10 minutes of cooking.

1 onion
3 tablespoons vegetable oil
1 large green or red pepper
1 1/2 pounds bone-in, skinless chicken breasts
3/4 teaspoon salt
1/2 teaspoon (freshly ground) black pepper
1 1/2 cups uncooked rice
3 cups reduced-sodium chicken broth or combination of broth and water
1 bay leaf
1 teaspoon thyme

Peel and dice onion. Heat 2 tablespoons vegetable oil over medium-high heat in a wide, deep pot (like a Dutch oven), and add onion. Dice pepper, and add it to the pot.

Cook vegetables 5 minutes, stirring frequently, until they have softened and shrunk a little. Scrape them onto a plate.

Cut chicken breasts in half to make 2 short pieces. Sprinkle them with salt and pepper. Add remaining oil to pan, and heat over high heat. Add chicken, meat side down, and brown very well, about 5 minutes. Remove to plate with vegetables.

Add rice, liquid, bay leaf and thyme, and bring liquid to a boil. Add chicken and vegetables to pan, cover and reduce heat to low. Cook 20 minutes, or until rice is tender. Serve with green beans.

Serves 4.