One Pot Chicken and Rice

This is a one pot dish, but you will cook twice in the same pot.

This recipe starts with the preparation of the chicken stock you will need later to cook the rice. The tastier the stock, the better the rice. Let the chicken legs cool down to handle them. Discard the skin and bones and pull the meat in small chunks. Use a fine mash sieve to get a clear stock. Measure out 650 ml of stock. If you do not have enough, fill it up with water.

Clean the pot for the second use. 

Not only chicken but tasty sausages are part of this dish. I used two different kinds. But decide for yourself what to use. You can even use chorizo. But that would give a red color to the dish and overpower the chicken.

Recipe for 3:

2 chicken legs, 1 raw smoked pork sausage,  1 Bockwurst,  1 Shallot

1 large spring onion, 2 cloves of garlic, bay leaf, 1 carrot, 4 stalks of celery, 3 juiniper berries, pepper, 1 tsp veg stock paste

250 g long grain rice, parsley, 1 tbsp butter

There are two steps to this dish. Easy to prepare one step the evening before.

cook the chicken on low heat for 40 min.

Get the chicken out. Use a wide pan and fry of the shallot in some butter with 1 garlic and the raw sausage. Cut it up in bite size pieces. Take the skin off the Bockwurst and add it with the other celery to the pan. Season with salt and pepper.

Toss the rice in and stir well. Pour in the chicken stock and cook for 15 min. Now add the  pulled chicken and cook 5 min more.

Serve with fresh parsley