Directions
- 1Add olive oil to a large pot on medium heat. Add diced onions and soften for 5 minutes.
- 2Add sliced garlic and diced carrots, saute for 5 minutes.
- 3Add chicken broth, bring to a simmer, reduce heat to medium.
- 4Add rice, bay leaves, lemon zest, salt and pepper. Stir and cover. Let the rice cook for 8-10 minutes or until tender.
- 5Whisk egg whites until foamy, whisk in egg yolks and lemon juice.
- 6Slowly whisk in 3 large spoonfuls of hot broth into the egg mixture. This will help bring it to temperature.
- 7Stir egg mixture into the pot when the rice is almost cooked, cook on low heat, stirring constantly.
- 8Add chicken and warm through for a couple of minutes until desired temperature is reached. Do not simmer or bring to a boil.
- 9Serve immediately with olive oil and black pepper.
Ingredients
- 2 tbsp olive oil
- 1 unit onion
- 2 unit garlic cloves
- 1 unit large carrot
- 1350 ml good quality chicken broth
- 2 unit bay leaves
- 0.5 unit lemon
- 1 tsp black pepper
- 1 cup long grain rice
- 1.5 unit lemons
- 2 unit eggs
- 2 cups cooked chicken
Equipment
large potknifecutting boardwhisk
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