Dinner

Sauted Chicken Leek and Carrots with Pilaf Rice is for Dinner.

Sauted Chicken Leek and Carrots with Pilaf Rice takes 20 minutes to prepare.

Sauted Chicken Leek and Carrots with Pilaf Rice takes 40 minutes to cook.

Sauted Chicken Leek and Carrots with Pilaf Rice makes 3 servings.

The ingredients for Sauted Chicken Leek and Carrots with Pilaf Rice are:

* 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

Here is how you make Sauted Chicken Leek and Carrots with Pilaf Rice:

1) Heat 1 TBSP oil in large pan2) Briskly brown thighs an remove3) Brown Sliced Carrots And Leeks for 3 mins4) Add 3 Cloves of chopped garlic and stir for a minute5) Add 500ml of Chicken Stock6) De-glaze7) Return Chicken Cove and Simmer for 25 Minutes8) In a separate saucepan heat 1 tbsp olive oil9) Briskly Fry the Chopped Chilli, Shallots and Clove of Garlic for 3 minutes10 Add cup of Basmati Rice and fry for another minute11) Add 2 Cups of Chicken Stock to the rice, cover and simmer for 20 minutes12) Remove Chicken from sauce13) Reduce Sauce a little (5 Minutes)14) Add 1 tbsp of mustard and stir15) Add 1 tbsp Cream or alternative16) Allow to thicken17) Serve with riceNumber of Servings: 3Recipe submitted by SparkPeople user PETERRIX1.

The nutritional information for Sauted Chicken Leek and Carrots with Pilaf Rice is:

• 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

Sauted Chicken Leek and Carrots with Pilaf Rice is French cuisine.