This is truly a comfort dish. I make Chicken and Rice 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 actually easier than most. Try this delightful one pot dish for dinner tonight!

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  • Course Dinner
  • Cuisine Hungarian
  • Keyword 30 Minute Meal, 5 Ingredients or Less, Comfort food, Cook Top Dinner, Cooking for one, Delicious, Do-Ahead, Easypeasy for One, Fall-Winter, Simple
Servings Prep Time Cook Time
4 people 10 minutes 40 minutes
Passive Time Total Time
50 minutes
Servings Prep Time Cook Time
4 people 10 minutes 40 minutes
Passive Time Total Time
50 minutes
Tips
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.
Degree of Difficulty
Easy
Ingredients
  • 2 chicken legs separated into drum stick and thigh
  • 1-2 tbspn 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
Servings: people
Units:
Instructions
  1. Gather ingredients before starting recipe.
  2. Cut chicken legs into 2 pieces.
  3. Peel and chop 2 medium onions, two parsnips and one carrot.
  4. Heat oil in medium sauté pan over medium high heat and 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.
  5. 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 one cup frozen peas and stir to combine.
  6. Sprinkle 1/2 cup uncooked basmati rice over chicken and vegetables, gently mix to combine, then add 1 cup of chicken stock. 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.

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