Made with AI
Chicken Pilaf with Leeks and Tarragon
55 min 700 kcal per serving Medium
Ingredients
4 Servings
- chicken thighs600 g
- jasmine rice250 g
- leeks2 medium
- carrot1 large
- garlic2 cloves
- chicken stock750 ml
- unsalted butter30 g
- olive oil2 tbsp
- dried tarragon1 tsp
- fresh parsley10 g
- saltto taste
- black pepperto taste
Instructions
- 1
Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Season with salt and pepper.
- 2
Rinse the jasmine rice under cold water until the water runs clear. Set aside to drain.
- 3
Clean the leeks thoroughly, then slice them thinly. Peel and dice the carrot. Mince the garlic cloves.
- 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
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
Add the minced garlic and cook for 1 minute until fragrant.
- 7
Stir in the rinsed jasmine rice and cook for 2 minutes, stirring to coat the grains with the butter and vegetables.
- 8
Return the browned chicken to the pot. Sprinkle in 1 tsp dried tarragon and season with a little more salt and pepper.
