Dairy-Free Russian Chicken and Rice

Instructions

1. 1Pat the about 680 g of chicken thighs dry with paper towels and season them evenly with the 1 teaspoon of salt and 0.5 teaspoon of black pepper.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 190°C. Once the oil is shimmering, carefully add the seasoned chicken thighs. Brown them well on all sides until golden brown, about 3-4 minutes per side. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Reduce the heat to medium, about 150°C. Add the 1 medium onion, 2 medium carrots, and 2 stalks of celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Finely mince the 3 cloves of garlic and add them to the pot, stirring and cooking for 1 minute more until you can smell their fragrance.
4. 4Add the 1 cup of long-grain rice to the pot. Stir constantly for 1 minute, making sure each grain of rice is coated with the oil and vegetables.
5. 5Pour in the 2 cups of chicken broth. Bring the liquid to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, about 95°C. Carefully return the browned chicken thighs to the pot, nestling them among the rice and vegetables. Cover the pot tightly with a lid.
6. 6Simmer the chicken and rice, covered, for 25-30 minutes. The rice should be fully cooked and tender, and the chicken should be cooked through. The internal temperature of the chicken should reach 74°C. If the rice seems dry before the chicken is cooked, you can add a splash more chicken broth (not listed, so do not add).
7. 7Once cooked, remove the pot from the heat. Stir in the 2 tablespoons of fresh dill. Let the dish rest, covered, for 5 minutes before serving. This allows the flavors to meld and the rice to finish absorbing any remaining liquid.
8. 8Serve the Dairy-Free Russian Chicken and Rice hot.

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