Heat 1 Tbs olive oil in a large Dutch oven over medium-high heat. Season the chicken tenders with salt & pepper. Sear the chicken tenders for 4-5 minutes without moving them to allow a nice golden crust to form. Flip & cook for another 2-3 minutes on the other side.
Remove the chicken from the pot & set aside. Add the remaining Tbs of oil to the pot. Add the diced onions & cook for 2-3 minutes, stirring occasionally, until softened & translucent.
Add the minced garlic & rinsed rice to the pot with the onions. Stir frequency for about 1 minute until the garlic is fragrant & the rice is lightly toasted.
Stir in the capers, lemon juice & lemon zest, mixing well to combine.
Pour in the chicken bone broth & return the chicken to the pot. Stir to combine, baking sure to scrape up any browned bits from the bottom of the pot - these add extra flavor!
Bring the mixture to a boil, then cover the pot & reduce the heat to low. Let the dish simmer for 20 minutes, allowing the rice to absorb the broth & the chicken to finish cooking.
After 20 minutes, turn off the heat & let the pot rest, covered, for an additional 10 minutes (this will allow the rice to finish steaming & the flavors to meld together).
Serve with a garnish of parsley.
Add Recipe
