Sauted Chicken Leek & Carrots with Pilaf Rice
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
Introduction
A Rich & Tasty Variant on a French Classic A Rich & Tasty Variant on a French ClassicNumber of Servings: 3
Ingredients
-
* 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
Directions
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.
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.