All-in-one rice pilaf with chicken and vegetables

This is one of the most tasty dishes you can prepare for the family in almost no time!! A few ingredients, easy to put together and with a great taste in the end. And quite versatile too because if there is any left you can turn it into a nice salad adding in some mayonnaise and thick yoghurt! Delicious really and for any day or season

Slightly adapted from a recipe of Argyro Barbarigou,
a prominent Head Cook in Greece
Check out her site Argiro for more delicious recipes

Ingredients (for 4 people):
2 chicken fillets, cut in bite-size pieces
1/4 tea-cup of olive oil
1 yellow onion, grated
1 small clove of garlic, minced (optional -my addition)
2 tea-cups of long grain rice (Uncle Ben's type)
5 medium carrots, cut in thin slices
1 tea-cup of small white mushrooms, cut in thin slices
1 1/2 red bell pepper, cut in small cubes
5 tea-cups of warm chicken stock
2 tbsp of flat-leaf parsley, finely chopped
1/2 tsp of dried tarragon (optional -my addition)
salt
pepper

Method:
In a wide but not too deep pot warm the oil on medium-high heat and sauté the chicken for about 4-5 minutes or until it changes colour.

Add in the pot the onion, the garlic (if used), the carrots, the mushrooms and the peppers and sauté for another 4-5 minutes or until they start getting softer. Add the rice and stir with the wooden spoon making sure it is well coated by the oil.

Pour over with the stock, sprinkle with the tarragon (if used) and season with salt and pepper. Semi-cover the pot with the lid, turn the heat to medium and cook for 20-25 minutes or until the chicken is cooked through and the rice tender and fluffy.

In the end sprinkle with the parsley and serve immediately.