Bulgarian Chicken and Rice Pilaf

Method

1. Heat olive oil in a pot, sauté onion and garlic until soft. Add chicken and cook until browned.
2. Stir in rice, broth, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Check that rice is tender and chicken is cooked through. Let rest for 5 minutes before serving.
4. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.