Chicken and Leek Rice Pilaf
Chicken and Leek Rice Pilaf

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken and leek rice pilaf. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Add the rice and the chicken stock and lemon zest. Bring to a boil, and reduce the heat to a simmer. Place the cleaned chicken in a pot on bed of bay leaves, carrots, garlic, lemon, onions, celery and parsley. Leek & Rice Pilaf Hello :) this leek and rice pilaf is a dish I ate a lot growing up.

Chicken and Leek Rice Pilaf is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Chicken and Leek Rice Pilaf is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook chicken and leek rice pilaf using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chicken and Leek Rice Pilaf:
  1. Make ready 1 Half chicken breast
  2. Make ready 1 small shredded carrot
  3. Make ready 2 leeks cleaned, trimmed and chopped
  4. Get 1 cup rice
  5. Make ready 2 cup Chicken stock
  6. Make ready 1/2 cup dry wine (optional)
  7. Take 1/2 tsp curry powder
  8. Get 1 salt and pepper to taste
  9. Get 2 tbsp olive oil

Any type of usually dried whole grain can be used to make a basic pilaf, also. Marinated chicken, perfectly cooked rice pilaf with a zing of lemon and tons of freshy freshness from the herbs. Oh and this is totally a one pot Make this simple Greek chicken and herby rice pilaf. Meanwhile, make the rice pilaf: Place the rice in a fine-mesh sieve and rinse under running water until the water runs clear.

Instructions to make Chicken and Leek Rice Pilaf:
  1. Heat the olive oil. Add the chopped leek and shredded carrot and fry them a bit until the leek is going to be a bit soft.
  2. Add the chicken cut in pieces and season it with salt, fresh ground pepper, curry powder and saffron
  3. Add the wine and let it cook until evaporates.
  4. Add the rice and the chicken stock and bring to a boil and reduce the heat to a simmer. Cover and cook until almost tender, 15 minutes.
  5. If you want you can put it 10 minutes inside the oven at 180°C
  6. Enjoy it with your family!

Oh and this is totally a one pot Make this simple Greek chicken and herby rice pilaf. Meanwhile, make the rice pilaf: Place the rice in a fine-mesh sieve and rinse under running water until the water runs clear. The pilaf for this Baked Chicken Shawarma and Rice is adapted from a recipe by the great Yotam Ottolenghi, from his cookbook Jerusalem. It's flavoured with a touch of cardamon and a couple of cinnamon sticks and the fragrance is delicate and exotic. Because the spice rub for the chicken is so.

So that’s going to wrap this up for this special food chicken and leek rice pilaf recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!