One Pot Chicken, Rice And Peas

• 2 tablespoons olive oil
• 3 chicken breasts
• 1 onion, chopped
• 1 1/2 cups short grain, white rice
• 3 1/2 cups water or veggie or chicken stock
• 1 lemon, sliced
• couple sprigs fresh thyme, chopped

1. Put the oil in a large skillet over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook, 5 to 10 minutes. remove them from the pan.
2. Add the onions to the pan and cook, stirring frequently, until they soften, 3 to 5 minutes. Add the rice; cook, stirring, until the rice is glossy and coated with oil.
3. Return the chicken to the pan, add the stock, and stir gently to combine everything. Bring the mixture to a boil, then reduce the heat so it bubbles gently but steadily. Add the thyme and lemon slices. Cover the skillet and cook, undisturbed, for 20 minutes, then check the rice and chicken. The goal is to have the liquid absorbed, the rice tender, and the chicken cooked through. If the rice is dry but nothing is ready, add another 1/4 cup water and cook for another 5 to 10 minutes.
4. Et Voila, Bon Appetit!

olive oil, chicken breasts, onion, short grain, water, lemon, couple

Taken from food52.com/recipes/41952-one-pot-chicken-rice-and-peas (may not work)