Place the chicken fillets in a non-stick frying pan with a little water. The water should cover a little over the bottom half of the fillets. Boil them in the water.
In the meantime place 1 tbsp olive oil in a pot and add the rice. Mix it with a large spoon so that the oil coats the rice and cook until the rice gets slightly golden. Add twice as much the amount of water to the rice, season with salt, mix a little and let it boil.
Your fillets should be boiling by now. Cover the frying pan with a lid and turn down the heat a little.
Do NOT stir the rice. Allow it to boil. You will see that small "holes" will form from which the steam vents off. Leave it like that (without stirring) until you see that there is no water visible at the bottom any longer.
You can cut the fillets in the middle so that they boil a bit faster and you can be sure that they are cooked all the way through. The juice is going to be quite a small amount, but don't concern yourself with that. Keep them covered to continue boiling. Of course you have to make sure that they are not left without any liquids. If this happens before the chicken is cooked add a little water.
When you see that there is no water left in the rice, turn off the heat, cover with a towel and place the lid on. Set it aside like that for 5 minutes until the chicken is cooked as well.
When all the liquids are absorbed and the chicken is cooled, just leave it a little while longer in the frying pan. It will get a nice golden colour. Turn it over so that it gets golden brown on both sides, of course, don't let it overcook and burn. When it is ready turn off the heat.
Pour a little olive oil on top, salt and a little lemon. If you don't have any stomach troubles, season with oregano and pepper as well.
The rice is also ready. Remove the lid and mix. You will see that it is fluffy and not soggy at all.
Your dish is ready. Serve some chicken and some rice on a plate and see how tasty such a simple dish can be.
