Jordanian Chicken and Rice with Lemon and Mint

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. Stir in mint before serving.
8. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.