Ingredients:
800g boneless Chicken thighs, cut into 3cm pieces
3 tbsp Vegetable oil
2 medium Onions, finely chopped
4 garlic cloves, minced
2 medium Carrots, peeled and diced
400g long-grain rice, rinsed
1l Chicken stock
1 tsp sweet Paprika
1 1/2 tsp Salt (or to taste)
1/2 tsp freshly-ground Black pepper, or to taste
4 tbsp flat-leaf Parsley, chopped, for garnish
Method:
Set a large stockpot or cast iron casserole (Dutch oven) over medium-high heat. Once hot add the oil and use to brown the chicken pieces on all sides. Remove the chicken from the pan with tongs and set aside.
Add chopped onions to the pan and fry until soft and translucent (about 6 minutes). Now add in the minced garlic and diced carrots and cook for another 2–3 minutes until fragrant.
Stir in the rinsed rice, paprika, salt, and pepper. Cook for 1 minute, stirring constantly, until the rice is coated in the oil and lightly toasted.
Return the browned chicken to the pan then pour in the chicken stock and bring to a boil.
Once boiling, reduce heat to low, cover the pan tightly, and simmer for 20–25 minutes, or until the rice is cooked and the liquid is absorbed.
Take the pan off the heat and set the pilav aside to rest for 10 minutes before fluffing with a fork.
Turned into a warmed serving dish, garnish with fresh, chopped, flat-leaf parsley and serve.
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