Hearty Chicken and Rice Stew

1. Brown the Chicken

1. Place a large heavy-bottomed pot or Dutch oven over medium-high heat and add 1 tablespoon of cooking oil.
2. Season the chicken pieces all over with half of the salt and black pepper.
3. Add the chicken to the hot pot in a single layer and sear for 4 to 5 minutes, turning occasionally, until lightly browned on all sides (it does not need to be cooked through yet). Transfer the chicken to a clean plate and set aside.

2. Sauté the Aromatics

1. Turn the heat down to medium and add the remaining oil along with the butter to the pot.
2. Add the diced onion, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
3. Stir in the minced garlic and dried thyme, cooking for about 1 minute until aromatic.

3. Simmer the Stew

1. Add the rinsed rice to the pot and stir for 1 minute to lightly coat the grains in the aromatic base.
2. Pour in the chicken stock, scraping up any browned bits from the bottom of the pot.
3. Return the browned chicken and any resting juices back to the pot, then stir in the remaining salt.
4. Bring the liquid to a rolling boil, then lower the heat to medium-low, cover with a tight-fitting lid, and let it simmer gently for 20 minutes, stirring occasionally to prevent the rice from sticking to the bottom.

4. Finish and Serve

1. Uncover the pot and stir in the frozen peas. Let the stew simmer gently uncovered for another 3 to 4 minutes until the peas are heated through and the stew has thickened to a rich, comforting consistency.
2. Remove from heat, stir in the chopped fresh parsley, and adjust seasoning with additional salt and black pepper to taste.
3. Ladle into deep bowls and serve immediately.