This is truly a comfort dish. I make Chicken and Rice with Root Vegetables in the fall and winter using sweet parsnips and carrots. This dish is a nice change to the other chicken dishes we tend to make and it’s easier than most. Try this delightful one pot dish for dinner tonight!
Tip : If the rice is cooked but the stock has not been fully absorbed, remove the lid and continue to cook for another 5-10 minutes.
Ingredients
- 2 chicken legs separated into drum stick and thigh
- 1-2 tbsp oil for sautéing
- 1 medium onion peeled and finely chopped
- 2 whole parsnips peeled and diced
- 1 whole carrot peeled and finely diced
- 1 cup frozen peas
- 1/2 cup uncooked basmati rice
- 1 cup chicken stock or broth
- 3-4 sprigs parsley finely chopped
Instructions
- Gather ingredients before starting recipe.
- Peel and chop 1 medium onion, 2 whole parsnips and 1 whole carrot.
- Heat 1-2 tbsp oil in a medium deep sided skillet over medium high heat. When the oil is shimmering (about 2 minutes) add chicken pieces, skin side down and sear for 3-5 minutes, or until the skin begins to turn golden. Season chicken with kosher salt.
- Turn chicken pieces and sauté for another 2-3 minutes, season the second side, then add chopped vegetables. Sauté over medium high heat for 4-5 minutes, or until the vegetables start to soften. Add 1 cup frozen peas and stir to combine.
- Sprinkle 1/2 cup uncooked basmati rice over chicken and vegetables, gently mix to combine, then add 1 cup chicken stock or broth . Bring to a boil, then reduce to low, cover with a lid and cook for 25-30 minutes or until the rice flakes easily with a fork and all of the stock has been absorbed. Taste for seasoning.
