Argentine creamy rice pie with lemon chicken, browned leek, and sardo cheese crust

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with a little butter and sprinkle 1 tablespoon of the breadcrumbs over it to keep the pie from sticking.

2. 2

   2. Cook the rice in a saucepan with 500 ml of hot chicken stock over medium heat for 12 to 15 minutes, until tender but still moist. Add a bit more stock if needed. Remove from the heat and let it cool slightly.

3. 3

   3. Meanwhile, heat the olive oil and butter in a large skillet over medium heat. Add the onion and leek with a pinch of salt, and cook for 8 to 10 minutes until soft and golden.

4. 4

   4. Stir in the garlic and cook for 1 minute. Add the diced chicken, sweet paprika, oregano, black pepper, and half of the lemon juice. Sauté for 6 to 8 minutes until the chicken is cooked through and lightly browned.

5. 5

   5. Pour the remaining 250 ml of chicken stock into the skillet and cook for 2 minutes to bring the flavors together. Remove from the heat and mix in the lemon zest and half of the chopped parsley.

6. 6

   6. In a large bowl, combine the warm rice with the heavy cream, beaten eggs, 100 g of the grated sardo cheese, and the remaining parsley. Add the chicken and leek mixture and stir well. Taste and adjust with salt, black pepper, and the rest of the lemon juice.

7. 7

   7. Transfer the mixture to the baking dish. Mix the remaining sardo cheese with the rest of the breadcrumbs and spread it evenly over the top to create a crust.

8. 8

   8. Bake at 200 °C / 400 °F for 20 to 25 minutes, until the top is deeply golden and the center is set. If you want a stronger crust, broil for 2 to 3 additional minutes, watching closely.

9. 9

   9. Let it rest for 5 minutes before serving so the pie firms up and slices more neatly.