Gluten-Free Russian Chicken and Rice Pilaf

Ingredients

• about 680 g Chicken thighs, boneless, skinless
• 1 cup Long-grain rice
• 2 cups Chicken broth, gluten-free
• 1 medium Onion, chopped
• 2 medium Carrots, chopped
• 2 cloves Garlic, minced
• 2 tablespoons Olive oil
• 1 tablespoon Dried dill
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

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

Instructions

1. 1Heat olive oil in a large pot over medium heat.
2. 2Add chicken thighs and brown on all sides. Remove chicken from the pot and set aside.
3. 3Add onion and carrots to the pot and sauté until softened, about 5 minutes.
4. 4Add garlic and cook for another minute until fragrant.
5. 5Stir in rice and cook for 1 minute.
6. 6Pour in chicken broth, bring to a boil, then reduce heat to low.
7. 7Return chicken to the pot. Season with dill, salt, and pepper.
8. 8Cover and simmer for 25-30 minutes, or until rice is cooked and chicken is cooked through.
9. 9Fluff rice with a fork before serving.

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