Let's cook.
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Add the chopped yellow onion to the pot and cook over medium heat until softened and translucent, about 5 minutes.
Stir in the rinsed rice, salt, and black pepper. Cook for 2 minutes, stirring constantly, until the rice is lightly toasted.
Pour in the chicken broth and bring to a boil. Return the browned chicken to the pot.
Reduce the heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
Remove the pot from the heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork, stir in the fresh dill, and serve warm.
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