For 4 people, you will need:

• 1 250 g leek
• 2 250 g chicken
• 3 1 shallot
• 4 1 onion
• 5 20 g goose fat
• 6 300 ml rice
• 7 450 ml poultry cooking juices
• 8 2 tablespoons olive oil
• 9 salt
• 10 pepper
• Total weight: 1,474 grams

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How long does it take?

Step by step recipe

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Stage 1 - 10 min.

Prepare 250 g leek and chop finely.

Set aside.

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Stage 2 - 5 min.

Dice 250 g chicken.

Preheat the oven to 360°F (180°C).

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Stage 3 - 5 min.

Prepare 1 shallot and 1 onion.

Chop both, but the shallot very finely.

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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.

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Stage 5 - 1 min.

Tip in 300 ml rice all at once and cook while stirring for about 1 minute.

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Stage 6

The rice should "pearl" (become translucent).

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Stage 7 - 2 min.

Pour in 450 ml poultry cooking juices and mix briefly.

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Stage 8 - 20 min.

Cover with aluminium foil (or an oven-proof lid) and cook in the oven for 20 minutes.

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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.

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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).

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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.

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Stage 12 - 3 min.

When the rice is cooked, take it out of the oven and add the chicken and leek mixture. Mix well.

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Stage 13

Serve piping hot.

Remarks

Nutritional information

How much will it cost?

• For 4 people : 3.59 €
• Per person : 0.90 €

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