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Recipes
One Pot Chicken with Rice and Veg
On the weekends my husband loves to cook up something different in the kitchen and not long ago he stumbled across a one pot chicken recipe on Taste. It was a relatively quick, easy recipe that involved grilled vegetables from a jar and a certain pre-spiced chicken from a a major supermarket. When everyone inevitably wanted that delicious dish again, and it was my turn to make it, I was lacking the exact ingredients and winged my own whole food, butcher and market version. Okay, and I also threw some extra vegetables in because that is my prerogative as a mother. Side note: it’s still an easy and scrumptious dish that everyone will love, and it’s even better for your insides!
| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings | people |
Ingredients
- 2 tbs organic olive oil
- 4 organic chicken drumsticks
- 4 organic chicken wings
- 4 cloves organic garlic finely chopped
- 1 tsp organic oregano
- 1 tsp organic thyme
- salt to taste
- pepper to taste
- 1 organic eggplant
- 1 organic zucchini thinly sliced lengthways
- 1 organic red capsicum cut into strips
- 1 organic carrot sliced on the diagonal
- 1.5 cups organic rice
- 3 cups organic chicken stock or organic vegetable stock
Ingredients
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Instructions
- Preheat the oven to 180 degrees Celsius.
- Cover the chicken pieces with oil, garlic, oregano and thyme.
- Brown chicken in a ovenproof frying pan or casserole dish on high heat before removing to a plate.
- Add more oil if needed and grill the eggplant, zucchini and capsicum in batches.
- Remove to a plate once cooked.
- Add carrots to the pan and fry for a minute or so.
- Return the grilled vegetables to the pan with the rice and stir.
- Add the stock to the pan.
- Arrange the chicken on top of the rice and vegetable mixture.
- Season with salt and pepper.
- Bring to the boil.
- Cover with a lid or foil and transfer to the oven.
- Cook for forty minutes or until chicken is tender.
- Enjoy!
