Chicken Pilaf with Leeks and Tarragon

Instructions

1. 1

   Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Season with salt and pepper.

2. 2

   Rinse the jasmine rice under cold water until the water runs clear. Set aside to drain.

3. 3

   Clean the leeks thoroughly, then slice them thinly. Peel and dice the carrot. Mince the garlic cloves.

4. 4

   In a large, heavy-bottomed pot or deep skillet, heat 2 tbsp olive oil over medium-high heat. Add the chicken pieces and brown them on all sides for about 5-7 minutes. Remove the chicken and set aside.

5. 5

   In the same pot, reduce the heat to medium. Add 30g unsalted butter. Once melted, add the sliced leeks and diced carrot. Sauté for 5 minutes until softened.

6. 6

   Add the minced garlic and cook for 1 minute until fragrant.

7. 7

   Stir in the rinsed jasmine rice and cook for 2 minutes, stirring to coat the grains with the butter and vegetables.

8. 8

   Return the browned chicken to the pot. Sprinkle in 1 tsp dried tarragon and season with a little more salt and pepper.

9. 9

   Pour in 750ml chicken stock. Bring to a gentle boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

10. 10

    Remove from heat and let the pilaf rest, covered, for 5 minutes.

11. 11

    Fluff the pilaf with a fork. Chop the fresh parsley and sprinkle over the top before serving.

12. 12

    Serve hot and enjoy your Chicken Pilaf with Leeks and Tarragon.