Dairy-Free Russian Chicken & Rice Pilaf

Ingredients

• about 680 g Chicken Thighs
• 1.5 cups Long Grain Rice
• 4 cups Vegetable Broth
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 2 tbsp Olive Oil
• 1 tbsp Dried Dill
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium chopped onion, 2 medium chopped carrots, and 2 stalks chopped celery. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
2. 2Add the 3 cloves of minced garlic to the pot and cook, stirring constantly, until it smells fragrant, about 1 minute.
3. 3While the vegetables cook, season the about 680 g of chicken thighs with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of paprika. Add the seasoned chicken thighs to the pot and cook until they are browned on all sides, about 3 to 4 minutes per side.
4. 4Add the 1.5 cups of long grain rice and 1 tablespoon of dried dill to the pot. Stir everything together for about 1 minute to coat the rice and herbs with the oil and drippings.
5. 5Pour in the 4 cups of vegetable broth. Increase the heat to high and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 25 to 30 minutes. The rice should be cooked through and the chicken should be tender. The internal temperature of the chicken should reach 74°C.
6. 6Carefully remove the chicken thighs from the pot and place them on a clean cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir it into the rice mixture.
7. 7Serve the dairy-free Russian chicken and rice pilaf hot.

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