Chicken Shila Plavi Recipe

MAINS/второе блюдо

1. 1

   Prepare the Chicken

   Season the chicken thighs with salt and black pepper on both sides.

2. 2

   Sear the Chicken

   In a large pot, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, about 5-7 minutes. Flip and sear the other side for another 5 minutes. Remove the chicken from the pot and set aside.

3. 3

   Sauté Aromatics

   In the same pot, add the butter and let it melt. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.

4. 4

   Toast the Rice

   Add the long-grain rice to the pot and stir, allowing it to toast for about 2-3 minutes, coating the rice with the butter and aromatics.

5. 5

   Add the Stock

   Pour in the chicken stock, stirring to combine. Bring the mixture to a simmer.

6. 6

   Cook the Rice

   Return the seared chicken thighs to the pot, skin-side up. Reduce the heat to low, cover the pot, and let it simmer gently for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.

7. 7

   Prepare the Gremolata

   While the chicken and rice are cooking, prepare the hazelnut gremolata by mixing the chopped hazelnuts, chopped fresh dill, lemon zest, and lemon juice in a small bowl. Set aside.

8. 8

   Finish the Dish

   Once the rice is cooked, remove the pot from heat. Let it sit, covered, for about 5 minutes. Fluff the rice with a fork and serve the chicken on top, garnished with the hazelnut gremolata.