Sauted Chicken Leek & Carrots with Pilaf Rice

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 425.0
  • Total Fat: 18.0 g
  • Cholesterol: 121.4 mg
  • Sodium: 385.3 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 3.7 g
  • Protein: 30.5 g

View full nutritional breakdown of Sauted Chicken Leek & Carrots with Pilaf Rice calories by ingredient
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A Rich & Tasty Variant on a French Classic A Rich & Tasty Variant on a French Classic
Number of Servings: 3


    * Chicken Thigh, 6 thigh, bone and skin removed (remove)
    * Leeks, 2 leek (remove)
    * Carrots, raw, 2 medium
    * Chicken Stock (Knorr Stock Pot UK), 1000 gram(s)
    * Garlic, 4 clove
    * Shallots, 1 tbsp chopped
    * Red Chilli, 1 serving
    * Olive Oil, 2 tbsp
    * Indian, Aromatic Basmati Rice, aprox 3/4 cup, 1 serving
    * Heavy Whipping Cream, 1 tbsp
    * Grey Poupon Dijon Mustard, 5 tsp


1) Heat 1 TBSP oil in large pan
2) Briskly brown thighs an remove
3) Brown Sliced Carrots And Leeks for 3 mins
4) Add 3 Cloves of chopped garlic and stir for a minute
5) Add 500ml of Chicken Stock
6) De-glaze
7) Return Chicken Cove and Simmer for 25 Minutes
8) In a separate saucepan heat 1 tbsp olive oil
9) Briskly Fry the Chopped Chilli, Shallots and Clove of Garlic for 3 minutes
10 Add cup of Basmati Rice and fry for another minute
11) Add 2 Cups of Chicken Stock to the rice, cover and simmer for 20 minutes
12) Remove Chicken from sauce
13) Reduce Sauce a little (5 Minutes)
14) Add 1 tbsp of mustard and stir
15) Add 1 tbsp Cream or alternative
16) Allow to thicken
17) Serve with rice

Number of Servings: 3

Recipe submitted by SparkPeople user PETERRIX1.

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