Chicken and Leek Rice

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.

 

Ingredients

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

 

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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.