Easy Chicken, Potato and Rice
Ingredients
- 2 cups white rice
- 8 chicken pieces (drums and thighs)
- Oil for frying
- Salt and black pepper
- 2 Tbsp (15ml) butter
- 1 large onion, diced
- 3 medium carrots, diced
- 300g potatoes, peeled and diced
- 3 garlic cloves, finely chopped
- 1/2 tsp (2.5ml) ground coriander
- A pinch of ground cumin
- 1 tsp (5ml) salt
- 4 cups chicken stock
- 2 Tbsp (30ml) chopped parsley
- Double thick yoghurt, for serving
Method
- Preheat a large sauté pan over a medium heat and add the oil. Fry the chicken, skin side down for 5 minutes, or until the skin is golden. Season with salt and pepper. Remove from the pan and set aside.
- In the same pan add the butter, onion, carrots and potato and sauté for 5 minutes. Add the garlic, cumin and coriander and continue cooking for a minute.
- Return the chicken to the pan and add the rice and salt. Season with black pepper.
- Pour the chicken stock into the pan and do not stand. Cover with a lid and bring to a medium heat and simmer gently for 25 minutes. The liquid should be absorbed and rice cooked.
- Remove from the heat and let the dish stand for 10 minutes.
- Sprinkle over the chopped parsley just before serving and top with yoghurt.
