Chicken BOG

Chicken BOG

Ingredients:

2 tablespoons olive oil

1 cup chopped onion

2 teaspoons chopped garlic

1 cup chopped carrots

1 teaspoon Kosher salt

3/4 teaspoon black pepper

1 1/2 cups uncooked rice

4 cups chicken stock

4 cups boneless shredded chicken (about 1 rotisserie 

    chicken)

1 4" piece Parmesan cheese rind

3 tablespoons chopped flat leaf parsley

1 tablespoon fresh lemon juice

3 tablespoons flat leaf parsley, chopped

1/3 cup grated parmesan cheese

Add a herb for flavoring*****

Directions:

Heat oil in a Dutch oven over medium-high. Add onion and carrots, and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add garlic, rice, salt, and pepper, and cook until fragrant and rice begins to toast, about 3 minutes.

Stir in stock, and add Parmesan rind; bring to a boil. Reduce heat to low. Cover and simmer until rice is just cooked through, about 18 minutes. Uncover and discard rind; stir in chicken. Cook until chicken is heated through, about 5 minutes.

Stir in parsley and lemon juice just before serving, and top with shaved Parmesan.