Chicken and Leek Rice Pilaf

1. 1

   Heat the olive oil.

2. 2

   Add the chopped leek and shredded carrot and fry them a bit until the leek is going to be a bit soft.

3. 3

   Add the chicken cut in pieces and season it with salt, fresh ground pepper, curry powder and saffron

4. 4

   Add the wine and let it cook until evaporates.

5. 5

   Add the rice and the chicken stock and bring to a boil and reduce the heat to a simmer.

6. 6

   Cover and cook until almost tender, 15 minutes.

7. 7

   If you want you can put it 10 minutes inside the oven at 180C

8. 8

   Enjoy it with your family!

* Per serving · 4 servings · Values may vary.

No additional tips available.