Chicken with rice and carrots

Wash the carrots under cold water, then peel them with the knife on the cutting board. Cut them into small cubes of about 1 cm.

Peel the onion, cut it in half, then thinly slice it on the cutting board.

Heat the oil in the skillet over medium heat. Add the sliced onion and cook for 2 minutes without letting it brown.

Add the chicken thighs to the skillet with the onion. Brown them for 5 minutes over medium heat, turning them once.

Add the chopped carrots to the skillet with the chicken. Mix well, then cook for 3 minutes over medium heat, stirring.

Add 30 cl of water to the skillet, then add the rice. Season lightly with salt and pepper. Give it one last stir.

Set the skillet over high heat until the water simmers. As soon as it boils, turn the heat down to the lowest setting and cover with a lid.

Let the rice and carrots cook over very low heat for 20 minutes. Don't lift the lid while it cooks.

Turn off the heat and let it rest, covered, for 5 minutes. Taste the rice: it should be tender and the water absorbed. If needed, cook 2-3 minutes longer over low heat.