Heat 1 tablespoon of olive oil in a large pot or skillet over medium-high heat. Season the chicken pieces with salt and pepper, then cook until lightly browned on all sides. Remove the chicken and set aside.

In the same pot, add the remaining tablespoon of olive oil. Add the diced onion and carrots, sautéing until softened, about 5 minutes.

Stir in the rice and cook for 1 to 2 minutes until lightly toasted and fragrant.

Pour in the chicken broth and return the browned chicken to the pot. Bring the mixture to a boil.

Reduce the heat to low, cover tightly with a lid, and simmer for 20 minutes, or until the liquid is fully absorbed and the rice is tender.

Remove from heat and let sit covered for 5 minutes. Fluff with a fork, garnish with freshly chopped parsley, and serve warm.