1. Heat a large pot over medium-high heat.
2. Once hot, add 2 tablespoons of butter, carrots, onions, and garlic, cooking for about 5 minutes, until fragrant and soft.
3. Then add rice to the pot and sauté with the veggies for about 1 minute.
4. Then add chicken broth and bring to a boil, stirring occasionally.
5. Once boiling, reduce heat to medium-low so that the mixture simmers and lightly bubbles for 15 minutes, stirring occasionally.
6. While that simmers, sprinkle chicken cubes with salt and pepper.
7. Then add the seasoned chicken to the pot and cook with a light bubble for another 10 to 12 minutes, until the chicken is cooked through and the rice is soft, but firm.
8. Once the chicken is cooked, add half the parsley to the pot, remove from heat, cover, and let set for 5 to 7 minutes.
9. Once the dish has set, has a thick stew-like texture, serve in a bowl, sprinkle with salt and pepper to taste, and garnish with remaining parsley!
