Chicken and white rice pilaf

Chicken and White Rice

Ingredients

Yields 4 servings

  • 1 ½ cups basmati rice

  • 2 TBL vegetable oil

  • 4 chicken quarters, skin removed; seasoned with kosher salt and black pepper

  • 2 TBL unsalted butter

  • 1 yellow onion, ½ inch dice

  • 1 carrot, ½ inch dice

  • 1 TBL garlic, fine chop

  • 4 thyme sprigs

  • 2 TBL white wine

  • 2 ½ cups chicken stock

  • 2 bay leaves

  • ½ tsp ground cumin

  • 3 cups spinach, stems removed

  • 1 tsp fish sauce (optional)

  • ½ tsp lemon juice (fresh if you have it)

  • ½ tsp kosher salt

  • ½ tsp black pepper

Method

  1. Rinse rice in running cold water agitating until the water running off becomes clear.

  2. Soak rice in cold water for 30 minutes, the drain.

  3. Heat oil in a large skillet and season chicken on all sides with salt and pepper.

  4. When oil is hot, add chicken and sear it on both sides until it is browned, remove from pan and set aside.

  5. Drain off excess oil leaving about 2 TBL in the bottom of the skillet and add butter.

  6. Add onions and carrots and sauté for 5 -6 minutes until carrots start to soften.

  7. Add garlic and thyme sprigs and stir until fragrant (about 1 minute).

  8. Add drained rice and sauté stirring frequently for 1-2 minutes.

  9. Deglaze the pan with white wine and cook until evaporated, scraping the bottom of the pan with a spatula or cook’s spoon.

  10. Add chicken stock, cumin, and bay leaves. Bring to a boil.

  11. Place chicken back on top of the rice, cover with a tight-fitting lid and turn the heat to a low simmer.

  12. Cook for 17 minutes or until you no longer hear the water bubbling in the bottom of the pan.

  13. Turn the heat off, leave covered and allow to rest for 10 minutes.

  14. Remove lid and set chicken on a serving platter.

  15. Add spinach to the rice and stir with a fork until it is wilted.

  16. Add fish sauce, lemon juice, salt, and pepper. Stir again and serve.