Chicken with rice and leeks


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.
42K 22 4.0
Grade this recipe:

Last modified on: January 29th 2017

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
45 min.11 min.56 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 10 min.
Chicken with rice and leeks
Prepare 250 g leek and chop finely.

Set aside.

Stage 2 - 5 min.
Chicken with rice and leeks
Dice 250 g chicken.

Preheat the oven to 360°F (180°C).

Stage 3 - 5 min.
Chicken with rice and leeks
Prepare 1 shallot and 1 onion.

Chop both, but the shallot very finely.

Stage 4 - 2 min.
Chicken with rice and leeks
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.
Chicken with rice and leeks
Tip in 300 ml rice all at once and cook while stirring for about 1 minute.

Stage 6
Chicken with rice and leeks
The rice should "pearl" (become translucent).

Stage 7 - 2 min.
Chicken with rice and leeks
Pour in 450 ml poultry cooking juices and mix briefly.

Stage 8 - 20 min.
Chicken with rice and leeks
Cover with aluminium foil (or an oven-proof lid) and cook in the oven for 20 minutes.

Stage 9 - 1 min.
Chicken with rice and leeks
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.
Chicken with rice and leeks
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.
Chicken with rice and leeks
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.
Chicken with rice and leeks
When the rice is cooked, take it out of the oven and add the chicken and leek mixture. Mix well.

Stage 13
Chicken with rice and leeks
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
Whole recipe
Energetic valueProteins CarbohydratesFats
2,788 Kcal or 11,673 Kj120 gr122 gr203 gr
139 %46 %11 %31 %
Per 100 g
Energetic valueProteins CarbohydratesFats
189 Kcal or 791 Kj8 gr8 gr14 gr
9 %3 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
697 Kcal or 2,918 Kj30 gr30 gr51 gr
35 %12 %3 %8 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 3.59 €
  • Per person : 0.90 €

Change currency:

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)
Other recipes you may also like
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
732K 313.7 36 min. January 27th 2017
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
583K 14.6 1 hour 27 min. September 16th 2019
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
605K 24.4 2 hours 34 min. June 26th 2019
Hamburgers
Hamburgers
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.
408K4.8 33 min. December 6th 2015
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page