Baked rice with veggies (Print Version)
# Ingredients:
→ Meat
01 -
4 chicken legs, separated into drumsticks and thighs
→ Veggies and Herbs
02 -
1 big onion, roughly chopped
03 -
1 large bell pepper, sliced into strips
04 -
2 garlic cloves, finely minced
05 -
2 carrots, coarsely shredded
06 -
3 tablespoons of freshly chopped parsley
07 -
1 bay leaf
→ Staples and Liquids
08 -
250g of basmati or long-grain rice
09 -
60 cl of chicken broth
10 -
Olive oil
→ Spices
11 -
½ teaspoon of ground cumin
12 -
½ teaspoon of either regular or smoked paprika
13 -
A hearty pinch of curry powder
14 -
Salt and pepper, to taste
# Instructions:
01 -
Set the oven to 190°C with the fan on, and let it start heating up.
02 -
In a big, oven-safe pot, heat up a generous splash of olive oil. Sear the chicken pieces on both sides for 10–12 minutes until golden brown. Set them aside for now.
03 -
Using the same pot, sauté the onion, bell pepper strips, shredded carrots, and garlic for a few minutes.
04 -
Stir in the rice, spices, salt, pepper, and bay leaf. Cook over low heat for a minute while stirring. Pour in the broth, bring it to a boil, and let it cook for 5 minutes so it partially absorbs. Place the chicken back in, cover the pot, and bake in the oven for 20–25 minutes until done.
# Notes:
01 -
You can prep this dish ahead of time up until the baking step.
02 -
Cooking times might vary depending on your oven.