Ingredients and Weight:
- Whole chicken (3-4 pounds)
- Short grain rice (1 pound)
- Onions (1 pound, thinly sliced)
- Carrots (1 pound, peeled and chopped)
- Celery (1 pound, chopped)
- Green peas (1 cup)
- Chicken stock (4 cups)
- Olive oil (1/4 cup)
- Salt and pepper (to taste)
Preparation Time:
15 minutes
Cooking Time:
90 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Season the chicken inside and out with salt and pepper.
- Heat olive oil in a large Dutch oven over medium heat.
- Add the onions and sauté until softened, about 5 minutes.
- Add the carrots and celery and cook for another 5 minutes, stirring occasionally.
- Stir in the rice and cook for 2 minutes, stirring constantly to coat the grains with oil.
- Pour in the chicken stock and bring to a boil.
- Add the chicken to the pot, breast side up.
- Cover the pot tightly and place in the oven.
- Bake at 400°F (200°C) for 75 minutes, or until the chicken is cooked through and the rice is tender.
- Remove the chicken from the pot and let rest for 10 minutes.
Nutritional Information:
Per serving (1/8 of recipe):
- Calories: 450
- Protein: 30g
- Carbohydrates: 50g
- Fat: 15g
Dish Characteristics:
- Tender and juicy chicken
- Fluffy and flavorful rice
- Savory and flavorful vegetables
- One-pot wonder that's easy to make
User Comments:
- "This dish was absolutely amazing! The chicken was cooked to perfection and the rice was so fluffy and flavorful." - Sarah J.
- "I've made this dish several times and it always comes out perfect. It's a perfect crowd-pleaser." - Michael S.
- "I love the fact that this dish is so easy to make. It's a great recipe for busy weeknights." - Emily P.
Special Precautions and Tips:
- Do not peek at the chicken while it's cooking in the oven. Stealing a peek can lower the oven temperature and prevent the chicken from cooking through evenly.
- Let the chicken rest for 10 minutes before slicing and serving to allow the juices to redistribute, resulting in a more tender and juicy dish.
