Chicken and Rice (Serves 3)


This is a Romanian recipe, made using English ingredients by my wife Cleopatra. Words cannot describe how delicious it is! Simon Hensby aka Grey Olltwit

400 g chicken meat (thighs/drumsticks/whole breast with bone)

1 onion

2 medium carrots

1 big parsnip

120g rice

Salt

Ground pepper

Salad + dressing



Wash the chicken meat.

Fill with 1.5 liters of water a 3 liters capacity saucepan, add the carrots, onion, parsnip and the chicken. When starts to boil remove the foam formed on top and leave it to simmer (boil slow) 40 minutes. Finely cut the carrots and the parsnip. Remove the bones from the meat.

Wash the rice and put it in an ovenware dish. Over it add the parsnip, carrots and the meat. Add salt to taste. Pour the soup over to cover and above this about 4 cm more.

Stick the dish into the preheated oven, leave at about gas mark 3/4 (325°F, 170°C) till starts to boil then reduce the heat to 1 (275°F, 140°C) or less just to simmer for about 15-20 minutes, till the rice is cooked.

Serve with salad (with French dressing).

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