Creamy Chicken and Leek Rice

Ingredients

• 454 g boneless chicken thighs(cut into bite-size pieces)
• 2 piece leeks(washed and sliced)
• 240 ml long-grain rice
• 600 ml chicken stock
• 120 ml cream
• 15 ml butter
• 5 ml dried thyme
• 3 ml salt

Method

1. Melt butter in a deep skillet and brown chicken for five minutes; set aside. [5 min]
2. Add leeks and soften gently, scraping the pan; stir in rice and thyme. [5 min]
3. Return chicken, add stock and salt, bring to a simmer and cover; cook over low heat. [20 min]
4. Stir in cream; simmer uncovered until rice is tender and chicken reaches 74 C. [5 min]
5. Taste for seasoning and serve in warm bowls.