Chicken and Rice with Root Vegetables - Inspired Cuisine
This is truly a comfort dish. I make Chicken and Rice with Vegetables in the fall and winter using sweet parsnips and carrots. This dish is a nice change to the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at inspiredcuisine.ca.
Ingredients
- 2 chicken legs (separated into drum stick and thigh)
- 1-2 tbsp oil (for sautéing)
- 1 medium onion (peeled and finely chopped)
- 2 whole parsnips (peeled and diced)
- 1 whole carrot (peeled and finely diced)
- 1 cup frozen peas
- 1/2 cup uncooked basmati rice
- 1 cup chicken stock or broth
- 3-4 sprigs parsley (finely chopped)
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