SERBIAN CHICKEN & BASMATI RICE PILAF

Ingredients: 

• 2 lb chicken
• 2 bay leaves, dry
• 1 carrot, medium
• 3 garlic cloves
• 1 Tbsp parsley, fresh
• 3 shallots
• 2 cups basmati Rice
• 1 tsp salt and freshly ground black pepper
• 2 tsp OBTC Serbian Blend
• 1 tsp Hungarian sweet paprika
• 3 Tbsp olive oil
• 2 Tbsp butter
• 4 cups better than bouillon

Directions:

1. Heat a dutch oven or a heavy bottomed pot over high heat with your oil.
2. Pat the meat dry using a paper towel and season it with salt and pepper. Add the chicken to the pot and cook for 7-10 minutes, until the meat has a deep golden brown color on all sides.
3. Remove the chicken from the pot and set aside. Reduce the heat to medium and, into the same pot, add butter, shallots, garlic and carrots. Cook for 5-7 minutes more, until the onions are tender and slightly golden. 
4. Season with salt, pepper, bay leaves, OBTC Serbian Blend and Hungarian paprika.
5. Return the chicken back to the pot and cover everything with broth or water. Cover with a lid and bring to a boil. Taste for seasonings and adjust.
6. Meanwhile, rinse the rice in water, until the water runs clear. Drain the water from the rice and spread the rice evenly on top of the chicken. DON’T mix them together.
7. Bring everything to a boil, 
8. Reduce the heat to low, cover and keep cooking for 25 minutes. Then turn off the heat and mix the whole dish to combine. Garnish with chopped parsley and serve. :)