Chicken with rice and leeks
For this "chicken with rice", the rice is cooked using the pilau method (started on the hob, finished in the oven), but with chicken cooking juices as the liquid to add plenty of delicious flavour.
Pieces of cooked chicken are then added.
This version also has chopped and lightly fried leeks.
Pieces of cooked chicken are then added.
This version also has chopped and lightly fried leeks.
46K 4.0/5 based on 22 reviews
Last modified on: January 29th 2017
Keywords for this recipe:For 4 people, you will need:
250 g 
250 g chicken
1 
1 
20 g goose fat
300 ml rice
450 ml poultry cooking juices
2 tablespoons 
Times for this recipe
Preparation: 45 min.
Cooking: 11 min.
All in all: 56 min.
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Step by step recipe
Stage 2 - 5 min.
Dice 250 g chicken.
Preheat the oven to 360°F (180°C).
Preheat the oven to 360°F (180°C).
Stage 4 - 2 min.
Use a large pan that can go both on the hob and in the oven. Melt 20 g goose fat on medium heat. When good and hot, add the chopped onion.
Salt and pepper, then cook without colouring while stirring for 1 or 2 minutes.
Salt and pepper, then cook without colouring while stirring for 1 or 2 minutes.
Stage 5 - 1 min.
Tip in 300 ml rice all at once and cook while stirring for about 1 minute.
Stage 6
The rice should "pearl" (become translucent).
Stage 7 - 2 min.
Pour in 450 ml poultry cooking juices and mix briefly.
Stage 8 - 20 min.
Cover with aluminium foil (or an oven-proof lid) and cook in the oven for 20 minutes.
Stage 9 - 1 min.
While the rice is cooking, pour 2 tablespoons olive oil into a large frying pan on medium heat. When hot, add the chopped shallot, salt and pepper, then cook for 1 minute without colouring.
Stage 10 - 5 min.
Add the chopped leeks, mix well and cook until the leeks are just tender but still nice and green (about 4 or 5 minutes).
Stage 11 - 2 min.
Add the diced chicken, mix well, salt and pepper again, then check the seasoning.
Leave to heat through for 1 or 2 minutes, then turn off the heat.
Leave to heat through for 1 or 2 minutes, then turn off the heat.
Stage 12 - 3 min.
When the rice is cooked, take it out of the oven and add the chicken and leek mixture. Mix well.
Stage 13
Serve piping hot.
Remarks
You will probably have understood already that this is an ideal way to use up bits of leftover chicken, especially in the days after cooking five hours poultry. Of course, if you don't have your own cooking juices, you can use a simple chicken stock, but it will less rich and flavoursome.
Keeping: A few days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 50 % | 120 10 % | 200 30 % | 2,790 140 % | 11,670 140 % |
| Per 100 g | 8 3 % | 8 1 % | 10 2 % | 190 9 % | 790 9 % |
| Per person | 30 10 % | 30 3 % | 50 8 % | 700 40 % | 2,920 40 % |
How much will it cost?
- For 4 people : 3.59 €
- Per person : 0.90 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Poultry cooking juices
Like these other recipes: Creamy asparagus and meat timbale, Potimarron braised in meat jus, ... See them all 2
Rice
Like these other recipes: Pilau rice, Pea risotto "Mantecare", Creamy risotto with vegetables , Rice pudding with chestnuts and poached pears, Chocolate rice pudding, ... See them all 21
Leek
Like these other recipes: Maroilles cheese quiche, Crispy potato galette with leeks, Leek and Mimolette tart, Leek and tuna loaf, Leek and broccoli "à la flamande", ... See them all 71
Chicken
Like these other recipes: Tandoori-flavoured chicken with leeks, Duck Parmentier, Sautéed chicken with leeks, Chicken with spinach in a cream sauce , Chicken and mushroom brik rolls, ... See them all 6
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