CHICKEN PILAF RICE
This light and fluffy pilaf is full of flavour.
This light and fluffy pilaf is a simple, reliable side that pairs beautifully with saucy dishes like sautéed chicken. Gently cooked in the oven with aromatic herbs and chicken stock, each grain bursts with flavour. Once you’ve tried this method, you might not go back to stovetop rice again.
INGREDIENTS
For the chicken rice
50 g (1.8 oz) butter
100 g (3.5 oz) onion (thinly diced)
300 g (10.5 oz) jasmine rice
450 ml (15 fl oz) white chicken stock
1 bay leaf
1 twig of thyme
Salt and pepper to season
Method
In a medium size saucepan, melt the butter over medium heat, then sauté the onions for 5 minutes. Add the rice and mix it through the butter and onions until the rice becomes translucent.
Pour in the chicken stock, add the bay leaf, thyme and season with the salt and pepper. Raise the heat to high and bring the liquid to a simmer before turning the heat off.
Place a paper cartouche inside the pan so that it rests on the rice. Cover the pan with a lid and cook in the oven at 190C/400F for up to 17 minutes.
When done, the rice should be tender and well puffed. If not, return it to the oven for a few more minutes. When cooked, leave the rice to stand covered for 5 minutes, then discard the paper cartouche and herbs.