Chicken & Rice

*Chicken & Rice*
Serves 4

This is easy and delicious.  There is nothing artificial here.  Just simple goodness.  Vegetables count as two of your five a day!

4 boneless, skinless chicken breasts, all roughly the same size
fine sea salt and freshly ground black pepper to taste
2 TBS oil (I use rapeseed)
1 medium onion, peeled and finely chopped
315g long grain rice, uncooked (1 1/2 cups)
3/4 tsp garlic powder
4 medium carrots, peeled and sliced
830ml chicken stock (3 1/2 cups)
150g frozen petit pois (1 cup frozen baby peas)
2 TBS fresh lemon juice
1 TBS minced fresh parsley
ground sweet paprika and more parsley to sprinkle, optional

Heat the oil in a large skillet with a lid.  Season the chicken with salt and pepper.  Add to the skillet, presentation side down, and brown, about 4 to 6 minutes.  Remove and set aside.  Add the onion and 1/2 tp of salt to the pan.  Cook, stirring frequently in the drippings, until softened.  Add the rice and garlic powder.  Cook and stir for about a minute.  Add the carrots and stir in the chicken stock, scraping up any bits.  Return the chicken to the pan, nestling it into the rice without covering it.  Cover and reduce the heat to low.  Cook, for 10 to 15 minutes, until the chicken tests done and the juices run clear.  Remove the chicken and set aside, keeping it warm.  Stir though the rice to recombine, then cover and cook until all of the liquid has been absorbed, about 5 minutes.   Remove from the heat.  Stir in the peas. Cover and let stand for a few minutes to thaw and heat through the peas.  Fork through the lemon juice and parsley.  Slice the chicken breasts through on the diagonal and return to the top of the rice in a decorative fashion.  Sprinkle with paprika and more parsley if desired.  Serve immediately.