Oven-baked chicken with pilaf
Oven-baked chicken with pilaf
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Διατροφική αξία ανά μερίδα
Oven-baked chicken with pilaf
Υλικά
- 1 whole chicken (approximately 1.5 kg), cut into portions
- 3 cups yellow rice
- 100 ml olive oil
- 1 onion, finely chopped
- 1 lemon, sliced
- 1 bay leaf
- Salt & freshly ground black pepper
For the stock
- 1 onion
- 1 leek (white part only)
- 2 garlic cloves
- 1 bay leaf
- 1 sprig fresh thyme
- 1 clove
- 1 pinch of black peppercorns
- Salt
Εκτέλεση
Prepare the stock
Place the chicken in a saucepan with cold water. Add the onion with the clove inserted into it, the white part of the leek, the garlic cloves, the bay leaf, the thyme, the black peppercorns and a little salt.
Cover the saucepan and simmer the chicken over medium to high heat for approximately 25′-30′ from the moment the water starts boiling.
During cooking, carefully skim the surface of the stock regularly with a spoon, so that it remains clear. A clear stock is essential for a flavourful and well-prepared pilaf.
Prepare the dish
Rinse the rice under cold running water and leave it to drain.
In a large baking dish or a wide oven-safe saucepan, heat the olive oil and sauté the finely chopped onion.
Once the onion has softened, add the rice and sauté for 1′-2′, until the grains become glossy and slightly translucent.
Add the warm chicken stock, following the ratio of 1 part rice to 3 parts stock by volume (meaning that for every cup of rice, we use 3 cups of stock).
Place the partially cooked chicken pieces into the baking dish. Add the lemon slices and the bay leaf.
Season with salt and pepper and allow the dish to come to a strong simmer.
Gently shake the baking dish so that the rice and chicken pieces are evenly distributed.
Transfer the dish to a preheated oven at 160°C and bake for approximately 25′-30′, until the chicken develops a beautiful golden color, the skin becomes crispy and the pilaf has absorbed all the aromatic stock.
Remove from the oven and allow the dish to rest for a few minutes before serving.
Serve warm, placing the pilaf together with the chicken pieces on warm plates and finish with freshly ground black pepper.
The secret to a successful chicken with pilaf is a clear, homemade stock and proper skimming at the beginning of cooking.
The rice should cook in the chicken stock so that it absorbs all the aromas and becomes rich, flavourful and perfectly fluffy.
