Mediterranean chicken rice
Home / Olive Oil Recipes / Cod Confit Saffron Sauce
10'
Easy
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– 4 chicken thighs
– Salt and pepper
– 1 tsp paprika
– 1 tbsp herbes de Provence
– 1 lemon
– 2 tbsp olive oil
– 2 grated garlic cloves
– 1 leek, finely chopped
– 1 cup basmati rice
– 2 ½ cups chicken broth
– Chopped parsley for serving
Step 1
Marinate the chicken for at least 1 hour with the spices, juice of ½ lemon, 2 tablespoons of oil x, and grated garlic.
Step 2
Heat a pan or pot with oil x and brown the chicken pieces on all sides. Set aside on a plate.
Step 3
Toast 3 lemon slices for a couple of minutes and set aside.
Step 4
Sauté the leek with a bit of salt for 7-8 minutes.
Step 5
Sauté the rice for 3 minutes, then add the hot broth.
Step 6
Place the chicken and lemon slices on top. Cover and cook on low heat for 15 minutes. Remove from the heat and let it rest covered for another 5 minutes.
Step 7
Serve with chopped parsley on top.
