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.
58 K 4.0/5 (22 reviews)
60 min.
Easy
4 people
10 IngredientsLast modified on: January 29th 2017
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: 15 min.
All in all: 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 RDI=50 % | 120 RDI=10 % | 200 RDI=30 % | 2,790 RDI=140 % | 11,670 RDI: 140 % |
| Per 100 g | 8 RDI=3 % | 8 RDI=1 % | 10 RDI=2 % | 190 RDI=9 % | 790 RDI: 9 % |
| Per person | 30 RDI=10 % | 30 RDI=3 % | 50 RDI=8 % | 700 RDI=40 % | 2,920 RDI: 40 % |
How much will it cost?
- For 4 people : $4.20
- Per person : $1.05
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)
Poultry cooking juices
Like these other recipes: Creamy asparagus and meat timbale, Savoury French toast, Potimarron braised in meat jus, ... See them all 3
Rice
Like these other recipes: Morel risotto with Vin Jaune and Mont d'Or, Rice pudding with fruit and nuts, Rice pudding with chestnuts and poached pears, Turmeric risotto, Indian rice pudding, ... See them all 21
Chicken
Like these other recipes: Sautéed chicken with leeks, Chicken and mushroom brik rolls, Chicken with spinach in a cream sauce , Chicken and mushroom pie, Tandoori-flavoured chicken with leeks, ... See them all 6
Other recipes you may also like
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is. October 13th 2010300 K 14.2 15 min.
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste. May 8th 2011405 K3.8 1 hour 4 min.
Sandwich bread
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf. October 24th 2017360 K3.9 3 hours 30 min.
Scallops with crunchy vegetables and wine sabayon
This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive. June 11th 2011317 K4 2 hours 60 min.
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven. February 21th 2011271 K 24 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.