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.
12,1594/5
Last modified on: January 29th 2017
For 4 people, you will need:
1 
1 
20 g goose fat
2 tablespoons 
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 45 min. | 11 min. | 56 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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When should I start for the recipe to be ready at a certain time?
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Step by step recipe
Stage 2
5 min.
Dice 250 g chicken.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.
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.
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.
Nutritional information
How much will it cost?
For 4 people : 3.59 €
Per person : 0.90 €
Source: Home made.
More recipes?
This recipe use (among others) | Poultry cooking juices: You can check-out other recipes which use it, like for example: Potimarron braised in meat jus, ... All |
 | Rice: You can check-out other recipes which use it, like for example: Morel risotto with Vin Jaune and Mont d'Or, Pilau rice, Crispy spinach rolls, Rice pudding (riz au lait), Mussels with arroz negro, ... All |
 | Leek: You can get more informations, or check-out other recipes which use it, for example: Fisherman's Ragout, Normandy seafood stew, Icelandic-style fish and vegetable pie, Smooth mixed vegetable soup, Leeks in vinaigrette , ... All |
 | Chicken: You can check-out other recipes which use it, like for example: Duck Parmentier, Chicken and mushroom pie, Sautéed chicken with leeks, Chicken and mushroom brik rolls, ... All |
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