Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, chicken and leek rice pilaf. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Heat the butter over medium heat in a skillet that has a lid. Add the pasta and toast until deep golden and nutty. This easy chicken and rice recipe is a delicious one-pot dish made even more flavorful with the addition of pecans, rice, tomatoes, and seasonings.
Chicken and Leek Rice Pilaf is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Chicken and Leek Rice Pilaf is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have 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:
- Take 1 Half chicken breast
- Take 1 small shredded carrot
- Get 2 leeks cleaned, trimmed and chopped
- Take 1 cup rice
- Get 2 cup Chicken stock
- Prepare 1/2 cup dry wine (optional)
- Get 1/2 tsp curry powder
- Take 1 salt and pepper to taste
- Prepare 2 tbsp olive oil
This Chicken Rice Pilaf is a very simple dish to make, yet quite comforting and very versatile. It's a staple in my house because it uses simple, every day ingredients that we always have in our fridge or pantry. Enjoy easy Chicken and Rice Pilaf tonight. This chicken and rice pilaf is a one-pot dish that comes together as part of a perfect weeknight meal.
Instructions to make Chicken and Leek Rice Pilaf:
- 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.
- Add the chicken cut in pieces and season it with salt, fresh ground pepper, curry powder and saffron
- Add the wine and let it cook until evaporates.
- 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.
- If you want you can put it 10 minutes inside the oven at 180°C
- Enjoy it with your family!
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. Meanwhile, make the rice pilaf: Place the rice in a fine-mesh sieve and rinse under running water until the water runs clear. This chicken traybake smells really spectacular as it slowly cooks in the oven.
So that’s going to wrap this up for this exceptional food chicken and leek rice pilaf recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
