Dairy-Free Russian Chicken & Rice Pilaf

Instructions

1. 1Place the about 680 g Chicken Thighs into a medium bowl and sprinkle them evenly with the 1 tsp Salt and 0.5 tsp Black Pepper, ensuring all sides of the chicken are coated.
2. 2Heat the 2 tbsp Sunflower Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers, reaching approximately 190°C. Carefully add the seasoned chicken thighs to the hot oil and brown them for 3-4 minutes per side until each piece is golden brown; then remove the chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium Onion, chopped into 1.27 cm pieces, and the 2 medium Carrots, peeled and cut into 1.27 cm rounds, to the same pot. Sauté these vegetables over medium heat, approximately 160°C, for about 5 minutes until they begin to soften; then stir in the 3 cloves Garlic, minced, and cook for 1 minute more until you can smell its fragrance.
4. 4Stir the 1 cup Long Grain Rice into the pot with the vegetables and cook for 1 minute, stirring constantly to coat the rice grains thoroughly with the oil and vegetable mixture.
5. 5Pour in the 2 cups Vegetable Broth and add the 1 tsp Dried Dill to the pot, stirring everything together gently. Increase the heat to high and bring the liquid to a rolling boil.
6. 6Once the liquid is boiling, immediately reduce the heat to low, approximately 93°C. Carefully return the browned chicken thighs to the pot, nestling them down into the rice and broth mixture, then cover the pot tightly with a lid.
7. 7Simmer the pilaf, covered, for 30-35 minutes until the rice is fully cooked and tender, and the chicken is cooked through, reaching an internal temperature of 74°C. If there is still liquid remaining in the pot, remove the lid and continue to simmer for a few more minutes until it is absorbed.
8. 8Remove the pot from the heat and let it rest, still covered, for 5 minutes; this allows the steam to redistribute, resulting in fluffy rice and juicy chicken. Serve the pilaf warm.

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