The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken & leek rice recipe. Enjoy quick & easy rice cooking and learn how to make Chicken & leek rice.
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Preparation Time 10 - 20 minutes
Cooking Time 25 minutes
Ingredients (serves 6)
6 (about 1kg) chicken thigh cutlets
1 tbs plain flour
1/2 tsp Chinese five spice
60ml (1/4 cup) olive oil
2 carrots, peeled, coarsely chopped
1 leek, ends trimmed, halved lengthways, washed, coarsely chopped
3 garlic cloves, thinly sliced
600g (3 cups) long-grain rice
1L (4 cups) chicken stock
1/2 cup fresh continental parsley leaves
Method
1. Place the chicken, flour and Chinese five spice in a sealable plastic bag. Season with pepper. Seal and toss to coat.
2. Heat the oil in a large heavy-based saucepan over medium-high heat. Add the chicken and cook for 2-3 minutes each side or until browned. Transfer to a plate.
3. Add the carrot, leek and garlic to the pan and cook, stirring, for 3 minutes or until the leek softens.
4. Add the rice and stir to combine. Add the stock and stir until well combined. Return the chicken to the pan. Cover and bring to the boil. Reduce heat to medium-low and simmer, covered, for 12-15 minutes or until all the liquid is absorbed. Set aside, covered, for 10 minutes to stand. Sprinkle with the fresh parsley leaves to serve.
Notes
Time plan tip: You can prepare this recipe to the end of step 1 up to 2 hours ahead. Store in the fridge. Continue from step 2, 30 minutes before serving.
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Source
Good Taste - July 2007, Page 73
Recipe by Michelle Noerianto
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