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Before you jump to Chicken and Leek Rice Pilaf recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Choosing to eat healthily has great benefits and is becoming a more popular way of life. Poor diet is a contributing factor in health problems such as heart disease and high blood pressure which can place a drain on the economy. Although we’re always being counseled to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. It is likely that many people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, though, merely making a couple of minor changes can positively affect day-to-day eating habits.
Initially, you will have to be very careful when you are shopping for food that you don’t automatically put things in your shopping cart that you don’t wish to eat. For instance, most probably you have never checked the box of your favorite cereal to see how much sugar it has. One heart-healthy option that can give you a great start to your day is oatmeal. By putting in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a positive change to your diet.
As you can see, it is not difficult to start making healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to chicken and leek rice pilaf recipe. You can cook chicken and leek rice pilaf using 9 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Chicken and Leek Rice Pilaf:
- Get 1 Half chicken breast
- You need 1 small shredded carrot
- Take 2 leeks cleaned, trimmed and chopped
- Prepare 1 cup rice
- Get 2 cup Chicken stock
- You need 1/2 cup dry wine (optional)
- You need 1/2 tsp curry powder
- You need 1 salt and pepper to taste
- Prepare 2 tbsp olive oil
Steps to make Chicken and Leek Rice Pilaf:
- Heat the olive oil. Add the chopped leek and shredded carrot and fry them a bit until the leek is going to be a bit soft.
- Add the chicken cut in pieces and season it with salt, fresh ground pepper, curry powder and saffron
- Add the wine and let it cook until evaporates.
- Add the rice and the chicken stock and bring to a boil and reduce the heat to a simmer. Cover and cook until almost tender, 15 minutes.
- If you want you can put it 10 minutes inside the oven at 180°C
- Enjoy it with your family!
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