Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 medium carrots, cut in 1/4-inch dice
• 2 celery stalks, cut in 1/4-inch dice
• 1 lb (450 g) boneless, skinless chicken thighs, cut into 3/4-inch pieces
• 6 cups low-sodium chicken stock, plus more to adjust
• 1/2 cup (95 g) uncooked long-grain white rice, rinsed and drained
• 1 cup pasteurized camel milk
• 1/2 tsp fine salt, plus more to taste
• 1/4 tsp ground black pepper
• 2 tbsp chopped fresh parsley

Method

1. Heat oil in a heavy 4-quart pot over medium heat. Add onion, carrot and celery with a pinch of the measured salt; cook 6 to 8 minutes until the onion softens.
2. Add chicken and cook, stirring, for 3 to 4 minutes until the exterior is opaque. It is not yet fully cooked.
3. Add stock and rice, bring to a simmer and lower the heat. Simmer partially covered for 18 to 22 minutes, stirring occasionally, until the rice is tender and the largest chicken pieces register at least 165°F on a food thermometer.
4. If rice remains firm, continue cooking and add hot stock as needed. Do not add milk until both rice and chicken are done.
5. Remove from direct heat and stir in camel milk. Season with salt and pepper, and warm gently on low heat if necessary.
6. Finish with parsley and divide into six bowls. For leftovers, cool promptly in shallow containers; rice continues absorbing broth during storage.