Créé avec l’IA
Cilantro Chicken and Carrot Rice Pilaf
50 min 342 kcal par portion Moyen
Ingrédients
4 Portions
- chicken legs4 pieces
- rice1 cup
- yellow onion1 piece
- carrots2 pieces
- garlic2 cloves
- cilantro1/4 cup
- lime juice2 tablespoons
- bay leaf1 piece
- olive oil2 tablespoons
- saltto taste
- pepperto taste
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Season the chicken legs with salt and pepper.
- 3
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat.
- 4
Add the chicken legs to the skillet and sear until golden brown on all sides, about 5-7 minutes. Remove the chicken and set aside.
- 5
In the same skillet, add the remaining tablespoon of olive oil.
- 6
Add the chopped yellow onion and diced carrots, and sauté until the onion is translucent and the carrots are tender, about 5 minutes.
- 7
Add the minced garlic and cook for another 1-2 minutes until fragrant.
- 8
Stir in the rice and cook for 1-2 minutes, allowing the rice to toast slightly.
- 9
Add 2 cups of water, the bay leaf, and a pinch of salt. Bring to a boil.
