Rice pilaf with chicken, mushrooms, peas and pancetta


Giovanni Pace



Other Ingredients

q.s. Salt

q.s. Pepper

1 Bay leaf

6 Cloves

1/2 Onion

150 g. Butter

600 g. Chicken thighs

Serve 6

Prepare the broth by dissolving the Gran Cuoco granular in 400 g. boiling water. Insert the clove into the onion. Meanwhile in a saucepan melt 50 g. of butter and toast the rice for a few minutes. Add in the onion with the cloves and bay leaf, then incorporate the broth, cover and cook in a preheated oven at 200 ° C for sixteen minutes. When cooked, transfer the pilaf to a large container,  and let it to cool down. At this point, in a pan, brown the chicken cut into strips with the remaining butter; add the Boscaiola sauce and cook for a few more minutes. With the help of a round pastry cutter, create a layer of rice in the center of the plates and arrange the strips of chicken on top; garnish  and serve.