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.
46K 4.0/5 based on 22 reviews
Last modified on: January 29th 2017
Keywords for this recipe:For 4 people, you will need:
0 kg 8 g 
0 kg 8 g chicken
1 
1 
0.7 oz goose fat
10.6 oz rice
0 litre 15 ml poultry cooking juices
2 tablespoons 
Times for this recipe
Preparation: 45 min.
Cooking: 11 min.
All in all: 56 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 0 kg 8 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 0.7 oz 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 10.6 oz 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 0 litre 15 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 50 % | 120 10 % | 200 30 % | 2,790 140 % | 11,670 140 % |
| Per 100 g | 8 3 % | 8 1 % | 10 2 % | 190 9 % | 790 9 % |
| Per person | 30 10 % | 30 3 % | 50 8 % | 700 40 % | 2,920 40 % |
How much will it cost?
- For 4 people : 3.59 €
- Per person : 0.90 €
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
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Rice
Like these other recipes: Crispy spinach rolls, Creamy risotto with diced vegetables and flax seeds, Rice pudding (riz au lait), Pilau rice, Turmeric risotto, ... See them all 21
Chicken
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Leek
Like these other recipes: Jerusalem artichoke purée with leeks, Leeks in vinaigrette , Filo leeks and cheese tart, Scrambled eggs and leeks on toast, Rice with spring greens, ... See them all 71
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