Ingredients

Steps

• Preheat the oven to 200°C.
• Heat olive oil in a pan and fry the onion for 3 to 4 minutes.
• Add stock, rice, carrot, and courgette to the pan and bring to a boil.
• Simmer the mixture for 10 to 12 minutes until the rice is tender.
• Heat oil in an ovenproof pan and season the chicken with salt and pepper.
• Fry the chicken for 2 to 3 minutes until golden-brown.
• Transfer the chicken to the oven and roast for 12 to 15 minutes.
• Slice the cooked chicken thigh meat.
• Spoon the broth into a bowl, top with chicken, and garnish with chives.