Dairy-Free Russian Chicken and Rice Pilaf

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. Carefully place the seasoned chicken thighs into the hot oil and brown them well on all sides, about 3-4 minutes per side. Once browned, remove the chicken thighs from the pot and set them aside on a plate.
3. 3Add the 1 medium onion, 2 medium carrots, and 2 stalks of celery to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes. The onion should look translucent.
4. 4Add the 3 cloves of minced garlic to the pot and cook for 1 minute more, until you can smell its fragrance. Be careful not to burn the garlic.
5. 5Stir in the 1 cup of long-grain rice and cook for 1 minute, stirring constantly to coat the grains with the oil and vegetable mixture.
6. 6Pour in the 2 cups of chicken broth and bring the liquid to a rolling boil. Scrape the bottom of the pot to loosen any browned bits. Return the browned chicken thighs to the pot, nestling them into the rice and broth.
7. 7Reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 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.
8. 8Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming and become fluffy. Stir in the 1 tablespoon of dried dill just before serving.

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