Baked rice chicken veggies (Print Version)

# Ingredients:

→ Proteins

01 - 4 chicken legs, split into drumsticks and thighs

→ Veggies and Herbs

02 - 1 large bell pepper, sliced into thin strips

03 - 1 big onion, roughly chopped

04 - 2 carrots, shredded coarsely

05 - 2 garlic cloves, finely minced

06 - 1 bay leaf

07 - 3 tablespoons of freshly chopped parsley

→ Grains and Liquids

08 - 250g of basmati or long-grain rice

09 - 600ml of chicken broth

10 - Olive oil

→ Spices

11 - A dash of curry powder

12 - ½ teaspoon of ground cumin

13 - ½ teaspoon of mild or smoky paprika

14 - Salt and black pepper

# Instructions:

01 - Set your oven to 190°C and turn on the fan setting for even heat.

02 - Heat up a generous drizzle of olive oil in a large ovenproof pot. Sear the chicken pieces for 10-12 minutes on both sides, or until golden brown. Set them aside.

03 - Using the same pan, sauté the onion, garlic, shredded carrots, and bell pepper slices for a few minutes until soft.

04 - Mix in the rice, spices, salt, bay leaf, and pepper over low heat for a minute. Pour in the chicken stock and bring everything to a boil. Let it cook for around 5 minutes until the liquid is partly absorbed. Place the chicken back on top, cover the pan, and bake in the oven for 20-25 minutes.

# Notes:

01 - You can prep this ahead of time up until the oven step.

02 - Cooking time may vary based on your oven’s settings.

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