One-Pot Chicken and Rice Pilaf

• Gluten free

• Meat

  • 2 lb Chicken

• Produce

  • 2 Bay leaves, dry
  • 1 Carrot, medium
  • 1/2 tsp Coriander, ground
  • 3 Garlic cloves
  • 1 tbsp Parsley, fresh
  • 3 Shallots

• Pasta & Grains

  • 2 cups Rice, long grain

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1 tbsp Butter

• Liquids

  • 4 cups Chicken broth or water

Found on gastrosenses.com

Description

Ingredients

• 2 lb chicken (I used a combo of drumsticks, thighs and wings)
• 2 cups long-grain rice
• 1 medium carrot, shredded
• 3 shallots, chopped
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 1 tbsp butter
• ½ tsp cumin
• ½ tsp ground coriander
• salt and freshly ground black pepper to taste
• 4 cups chicken broth or water
• couple of dry bay leaves
• 1 tbsp fresh parsley, chopped

Directions

• Heat a dutch oven or a heavy bottomed pot over high heat with oil.
• Pat the meat dry using a paper towel and season it with salt and pepper. Add the chicken to the pot and cook for 7-10 minutes, until the meat has a deep golden brown color on all sides.
• Remove the chicken from the pot and set aside. Reduce the heat to medium and into the same pot add butter, shallots, garlic and carrots. Cook for 5-7 minutes more, until the onions are tender and slightly golden. Season with salt, pepper, dry bay leaf, cumin and coriander.
• Return the chicken back to the pot and cover everything with broth or water. Cover with a lid and bring to a boil. Taste for seasonings and adjust.
• Meanwhile, rinse the rice in water, until the water runs clear. Drain the water from the rice and spread the rice evenly on top of the chicken. DON’T mix them together.
• Bring everything to a boil, reduce the heat to low, cover and keep cooking for 20 minutes. Then turn off the heat and mix the whole dish to combine. Garnish with chopped parsley and serve immediately.