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One-pot chicken pilaf with onions

1014 3 X PAR JOUR Pilaf one pot de poulet aux oignons

In collaboration with
Trois fois par jour

Thighs Casseroles and gratins Skillet To freeze Quick recipes
4 Portions
10 min Prepping
25 min Cooking
Recipe Easy

Ingredients

Ingredients

  • Salt and pepper
  • 1 drizzle of olive oi
  • 2 yellow onions, chopped
  • 2 French shallots, chopped
  • 3 garlic cloves, chopped
  • 1 ½ cups jasmine rice
  • 3 cups of chicken stock
  • ½ cup of parsley, chopped


Note: You can add baby spinach to the chopped parsley.

Directions

Click the steps to erase them.

  1. Season the chicken thighs generously.
  2. Heat a drizzle of olive oil over high heat in a large, high-sided pan with a lid. Add the chicken thighs and cook for a few minutes on each side until they are browned.
  3. Add the onions, shallots, and garlic. Season and cook until the vegetables become tender.
  4. Add the rice and mix well to blend. Add the chicken stock and allow to boil.
  5. Reduce heat, cover, and simmer for 15-20 minutes, or until rice is cooked and only a small amount of liquid is left in the pan.
  6. Add the chopped parsley, stir, adjust the seasoning, and serve.