We (and by we, I mean that I used to help shuck the edamame, until we started buying the pre-shelled kind) make this whenever it gets cold and rainy in Portland. Last winter we may or may not have had it for dinner 74 straight days.

This is basically a risotto, but we aren't classy enough to call it that. 

1/2 chicken breast, cubed
1 1/4 cup rice (we use Japanese rice because...well...)
3 cups chicken broth
1 clove garlic, minced
1 bay leaf 
dash of thyme
dash of cayenne pepper
salt and pepper to taste
1/4 cup edamame
pat of butter
water, as needed
Parmesan cheese to top

1. Heat and oil a large skillet with a lid. Brown the chicken.
2. When the chicken is cooked through, add garlic. Stir. Then add rice.
3. Stir 1 minute until rice is glossy.
4. Add chicken broth.
5. Add spices.
6. Bring to boil.
7. Cover and simmer.
8. Check and stir every few minutes. If the liquid level gets low, add water.
9. After 10 mins add edamame.
10. Continue to simmer until rice is cooked through. 

When the dish is nice and creamy, stir in the pat of butter, top with parmesan, and enjoy!