INGREDIENTS
- 6 pieces of chicken thigh
- 300g long-grain white rice
- 900ml chicken broth or water
- 100ml olive oil
- Juice and zest of one lemon, juice of another
- 1 onion
- 1 leek, the white part
- 1 celery stalk
- 3 cloves of garlic
- 3 sprigs of fresh thyme
- 2 bay leaves
- A pinch of saffron in 50 ml warm water
- Salt
- White pepper
METHOD
1. Season the chicken with salt and pepper.
2. In a pan, heat the oil over medium heat. Once hot, add the chicken skin-side down and fry until golden on both sides, then remove.
3. In the same pan, add the onion, garlic, leek, celery, bay leaves, and thyme, and sauté until they start to soften, about 3 minutes. Then, add the rice and stir for one minute, followed by the lemon zest, lemon juice, saffron water, broth, salt, and pepper, and bring to a boil.
4. Transfer everything to a baking dish, place the chicken on top, and bake at 180 degrees Celsius for about 30 minutes, until the rice is golden and the chicken is juicy.
Good luck!
#chicken #recipe #dinner
