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gemfyreSo I'd experiment with stuff I had around. I thought out my method and went for it. And the results were great!
Simmering away
Ingredients
2 chicken legs
1 cup brown rice
3 and a bit cups of warm chicken stock (some homemade, but I ran out and had to use stock cubes too).
A few sage leaves (from the garden)
A bit of thyme (from the garden)
A few pinches of dried rosemary (because the rosemary in the garden hasn't grown enough to use yet)
A spoonful of crushed garlic (I used this because I only remembered garlic once I'd started, and by then it was too late to prepare a fresh clove)
A bit of olive oil
Leek - sliced
Asparagus (I used about 6 spears, cut into 4)
Red capsicum - Sliced
Zucchini - sliced
Mushroom (I used small cup mushroom halved)
Sugar snap peas - topped and tailed
Method (or at least how I did it)
Put a bit of olive oil in a big frypan. Brown the chicken. I actually don't think you really need to brown the chicken - it didn't result in the crispy skin I intended, probably because the chicken later steams to cook through.
Remove chicken from pan. Add leek and garlic and sautee until soft. Throw in the cup of brown rice and stir to coat the grains.
Put about a cup of the stock over the rice and let it simmer a bit. Put the chicken back in the pan. Put the chicken back in the pan, sprinkle the herbs on the chicken.
As the stock absorbs add a bit more. After a while I put a lid on the saucepan, which helped the chicken to steam and seemed to help the rice soften up too.
Somewhere near the end of the stock chuck in the veggies and the rest of the stock. Check on the rice and when it's soft enough and enough of the stock is absorbed turn off the stove and serve that baby up!
I reckon it'd be better with chicken breast, whole legs have too much bone and fat and gristle for my liking.
The rice was sooooo yummy.
The finished product.
I'm so proud!
Simmering away
Ingredients
2 chicken legs
1 cup brown rice
3 and a bit cups of warm chicken stock (some homemade, but I ran out and had to use stock cubes too).
A few sage leaves (from the garden)
A bit of thyme (from the garden)
A few pinches of dried rosemary (because the rosemary in the garden hasn't grown enough to use yet)
A spoonful of crushed garlic (I used this because I only remembered garlic once I'd started, and by then it was too late to prepare a fresh clove)
A bit of olive oil
Leek - sliced
Asparagus (I used about 6 spears, cut into 4)
Red capsicum - Sliced
Zucchini - sliced
Mushroom (I used small cup mushroom halved)
Sugar snap peas - topped and tailed
Method (or at least how I did it)
Put a bit of olive oil in a big frypan. Brown the chicken. I actually don't think you really need to brown the chicken - it didn't result in the crispy skin I intended, probably because the chicken later steams to cook through.
Remove chicken from pan. Add leek and garlic and sautee until soft. Throw in the cup of brown rice and stir to coat the grains.
Put about a cup of the stock over the rice and let it simmer a bit. Put the chicken back in the pan. Put the chicken back in the pan, sprinkle the herbs on the chicken.
As the stock absorbs add a bit more. After a while I put a lid on the saucepan, which helped the chicken to steam and seemed to help the rice soften up too.
Somewhere near the end of the stock chuck in the veggies and the rest of the stock. Check on the rice and when it's soft enough and enough of the stock is absorbed turn off the stove and serve that baby up!
I reckon it'd be better with chicken breast, whole legs have too much bone and fat and gristle for my liking.
The rice was sooooo yummy.
The finished product.
I'm so proud!
