Chicken Rice Skillet

Ingredients

• 1 leek stalk
• 2 cloves garlic
• 2 tbsp olive oil
• 300 g long-grain rice
• 100 ml dry white wine
• 500 ml chicken broth
• 600 g chicken breast fillet (prepped, no skin)
• Salt
• Pepper (freshly ground)
• 0.5 bunch fresh chopped parsley

Instructions

1. 1.

   Wash and trim the leek, cut lengthwise in half and slice into strips. Peel and finely chop the garlic. Heat the oil in a large pan and sauté the garlic with the leeks. Add the rice and stir briefly. Then pour in the wine and broth and let simmer over low heat.

2. 2.

   Rinse the chicken, pat dry and cut into bite-sized pieces. In a pan, sear the meat in hot clarified butter until browned on all sides, about 5 minutes, turning frequently.

3. 3.

   Combine the cooked chicken with parsley under the rice, season with salt and pepper to taste, and serve.