Tuesday, February 16, 2016

One pan chicken with "stuffing rice"

I call it "stuffing rice" because it has the same flavour profile of my gram's stuffing.

1 whole fryer
1 cup white rice
2 cups water
1 celery stalk, finely chopped
1/2 an onion, finally chopped'
2 carrots, finely chopped

Seasonings: I used paprika, thyme, garlic and olive oil for the pictured dish.


Layer chopped veg, rice, and water in the bottom of a glass baking dish. If you like, skin your chicken, place it on top and then smear on your spices.
Bake 2 hours, stirring rice occasionally.

This dish is a 2 meal deal. The leftovers can be easily turned into soup by making the bones into 3-4 cups of stock, chopping the chicken, and tossing it all into a pan to warm through.

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