Ingredients
3 Tbsp grapeseed oil
1 (2-3 lb) broiler fryer chicken, cut into pieces, skinned (boneless, skinless thighs or breasts are more simple)
1 medium onion, chopped
1 garlic clove, minced
2 carrots, peeled and chopped
½ cup finely chopped celery leaves
4 large red potatoes, peeled and cut into chunks
½ cup long-grain white rice
4 cups chicken broth
½ teaspoon marjoram
½ teaspoon salt
⅓ teaspoon pepper
Directions
– In a 5-quart Dutch oven, heat oil until hot over medium-high heat.
– Add chicken and cook, turning once, until golden on both sides (8-10 minutes).
– Drain off any fat
– Add onion, garlic, celery leaves, green pepper, and carrots. Cook stirring often until onions are soft (2-3 minutes)
– Stir in potatoes, rice, broth, marjoram, salt, and pepper. Heat to boiling.
– Reduce heat to low and simmer covered until rice and potatoes are tender (20-25 minutes).
– Stir in peas and let stand covered for 5 minutes.
Serves 6.
from 365 Easy One-Dish Meals” by Natalie Houghton as Savory Chicken Supper
adapted by Linda Bondy and Erica Blumenthal
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