Chicken with Rice and Vegetables

Start by cutting the carrots into round slices at a 45-degree angle, cut the leek using the same cutting method. 

Get the chicken breasts and make diagonal slits on them, then make diagonal slits in the opposite direction. 

Into a skillet over medium heat, add the oil until it covers the whole bottom. Add the chicken breasts and fry them until golden brown. Flip them to fry the other side as well. 

Take them out of the skillet and put them on a plate lined with some paper towels. Set aside. 

Into another skillet, add some oil and add the carrots, sauté them for 2 minutes. 

Add the crushed garlic cloves and sauté them until slightly golden brown. Finally, add the sliced leek and turn down the heat to low. Mix it all together until leeks are slightly braised. 

Let it all cook for 2 minutes. 

After that, split the vegetables in 4 parts inside the skillet, arranging them in the corners. 

Now, add the chicken breasts in the gaps between the vegetables, add water, season with salt, black pepper and chimichurri, close the skillet and let it all cook for 5 minutes.

Open the skillet and add the rice, close it again and let the rice cook on low heat until the water fully evaporates. 

Serve.