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One Pot Chicken and Rice

Ingredients:
1lbs Chicken (breast or thigh)
1 Carrot (Diced)
1 Jalapeno (Diced)
1 Yellow Onion (Diced)
5 Garlic Cloves (Minced)
2 Cups Basmati Rice
4 Cups Chicken Stock
Olive Oil

Spice Mix:
1 tbsp Salt
1 tbsp Black Pepper
1 tbsp Coriander
1 tbsp Paprika
¼ tbsp California Chili Powder

Instructions:
Place the chicken in a large mixing bowl to prepare the marinade.
Add the spice mix to the chicken along with 2 tbsp of olive oil. Mix well.
Next we prep the vegetables. Dice the carrot, jalapeno, and yellow onion. Mince the garlic as fine as you can.
Scoop 2 cups of rice into a fine mesh strainer and rinse under colder water for 1 minute. Allow the rice to sit and drain the excess water for at least 5 minutes.
Place a large pot onto the stove and turn on medium high heat. Allow 2 minutes for the pot to heat up.
Add 1 tbsp of olive oil to the pan, enough to coat the bottom.
Add the chicken in one at a time without overcrowding the pot. Cook on each side for about 3 minutes or until crispy on both sides. Remove from the pot and place on the side.
Immediately add in the diced vegetables and garlic and drop the heat down to a medium low and saute for about 5 minutes.
Add in the washed rice and half the amount of the spice mix. Saute all together for another minute.
Pour in the chicken stock and scrape up and bits from the bottom of the pan. Add all the chicken into the pot (you can add a little knob of butter here as well).
Increase to medium high heat and cover.
Allow the 10-15 minutes to allow the rice to cook through.