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Chicken with rice and leeks

Name: Chicken with rice and leeks
Prep time: 45 min
Cook time: 11 min
Total time: 56 min
Yield: 4 people
Cuisine: French
Ingredients: 250 g leek; 250 g chicken; 1 shallot; 1 onion; 20 g goose fat; 300 ml rice; 450 ml poultry cooking juices; 2 tablespoons olive oil; salt; pepper

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.

62 K 4.0/5 (22 reviews)

60 min.

Easy

3.60 €

4 people

10 Ingredients

Last modified on: January 29^th 2017

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: 1,475 grams

Times for this recipe

Preparation: 45 min.

Cooking: 15 min.

All in all: 60 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - 10 min.

Prepare 250 g leek and chop finely.

Set aside.

Stage 2 - 5 min.

Dice 250 g chicken.

Preheat the oven to 360°F (180°C).

Stage 3 - 5 min.

Prepare 1 shallot and 1 onion.

Chop both, but the shallot very finely.

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.

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 %