Chicken Rice with Fresh Fennel

for two servings

1 1/2 cup / SHORT GRAIN RICE or ARBORIO RICE
1 1/2 cup / WATER
2 piece / CHICKEN THIGH WITH SKIN or 1 piece / CHICKEN BREAST WITH SKIN
1/2 / ONION
1/2 / LEMON
2 tbsp / FRESH DILL

to serve
1 jar (about 7.5 oz, 210 g) / GRILLED AND MARINATED ARTICHOKE HEART
1 / BOILED EGG

SEA SALT and FRESHLY GROUND BLACK PEPPER to taste
OLIEVE OIL for cooking

Season the chicken with salt and pepper on both sides and put it aside.
Saute finely chopped onion with olive oil in a pot until nicely brown.
Add rice and stir for a few minutes.
Add chicken and water. Cover and cook over mid-high heat for 5 min.
Bring heat to low and cook for 10 min. Let it sit with lid on for another 5 min after turning off the heat.
Mix chopped dill with rice and season with salt and pepper.
Cut the chicken to bite size.
To serve, squeeze lemon juice and surround with boiled egg and artichoke.