Marvivienda

The Kitchen

This chicken and rice bake earned me several Michelin stars from my kids, who recently watched Master Chef Junior but still don’t know what a Michelin star is. I hope your family loves it as much as mine.

Ingredients

• 2 tbsp grass-fed butter
• 1 large leek, chopped
• Chicken thighs (organic, pasture-raised)
• Salt, pepper, smoked paprika
• 2 cups jasmine rice, soaked
• 1 cup frozen peas
• 1 quart chicken bone broth
• 3 tbsp white wine vinegar
• Juice of 1 lemon
• 1 lemon, sliced

Method

1. Heat oven to 375°F. Melt 1 tbsp butter in a large pan and cook the leek 5 minutes, then move to a casserole dish with the rice, broth, and peas.
2. Season the chicken with salt, pepper, and smoked paprika and sear in the same pan 3–4 minutes per side. Set the chicken on top of the rice.
3. In the same pan add 1 tbsp butter, the vinegar, and lemon juice, scraping up the bottom for a minute. Pour over the chicken and rice, top with lemon slices, cover, and bake until the rice is tender and the chicken cooked through, about 35–40 minutes.