Créé avec l’IA
French Chicken Rice Pilaf
55 min 707 kcal par portion Moyen
Ingrédients
4 Portions
- boneless skinless chicken thighs600 g
- Arborio rice250 g
- onion1 large (about 150g)
- garlic2 cloves (about 6g)
- carrots100 g
- celery100 g
- chicken stock750 ml
- unsalted butter30 g
- olive oil2 tbsp (about 28g)
- herbes de Provence1 tsp (about 2g)
- bay leaf1 leaf (about 0.2g)
- fresh parsley10 g
- saltto taste
- black pepperto taste
Instructions
- 1
Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
- 2
Finely chop the onion, garlic, carrots, celery, and parsley.
- 3
In a large, deep skillet or Dutch oven, heat the olive oil and butter over medium-high heat.
- 4
Add the chicken pieces and brown them on all sides for about 5-6 minutes. Remove the chicken and set aside.
- 5
In the same pan, add the chopped onion, carrots, and celery. Sauté for 4-5 minutes until softened.
- 6
Add the garlic and cook for another 1 minute until fragrant.
- 7
Stir in the Arborio rice and cook for 2 minutes, stirring to coat the grains with the oil and butter.
- 8
Return the browned chicken to the pan. Add the herbes de Provence and bay leaf. Mix well.
- 9
Pour in the chicken stock and bring to a gentle simmer. Taste and adjust salt and pepper as needed.
