Jordanian Chicken and Rice with Lemon

Method

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and garlic, sauté until golden.
3. Stir in lemon zest and cook for 1 minute.
4. Add chicken, salt, and pepper; cook until browned.
5. Pour in chicken broth and bring to a boil.
6. Stir in rice, reduce heat, cover, and simmer for 18 minutes.
7. Squeeze lemon juice over the rice before serving.
8. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.