This dish looks like Christmas in July.
Sweat aside, I’m glad I turned on the oven to make this chicken. It uses lots of herbs and veggies and even some canned tomatoes, though I’m sure you could substitute fresh if you are inundated with them at the moment.
And the chicken is delicious; it’s very moist and flavorful. The leftover rice gets a bit mushy but I kind of liked it that way.
Adapted from More With Less, page 181
3 1/2 pounds chicken legs (about 5 legs)
2 stalks celery, chopped
1/2 red pepper, chopped
1 medium onion, chopped
2 T fresh chopped parsley
1/4 cup fresh chopped basil
1 1/3 cup uncooked white rice
1 pint canned tomato chunks
1 cup chicken stock
1 1/2 t salt
1/2 t pepper
Heat the oil in a large skillet. Brown the chicken, skin side down. You may have to do several batches. Set the chicken aside.
In a 9 x 13-inch baking dish, stir together the celery, peppers, onion, parsley, basil, rice, tomatoes, stock, salt and pepper. Lay the browned chicken on top, skin side up. Sprinkle with a little more salt and pepper and some paprika.
Cover and bake at 350 for about an hour and half, removing the foil the last 20 minutes.
Serves: 6 – 8