Chicken with carrots, prunes and rice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken (3 1/2 to 4 lb) cut in serving pieces | |
| 3 | tablespoons | Olive oil |
| 1 | large | Onion(s), chopped |
| 1 | pounds | Large carrots coarsely grated |
| 2 | cups | Long grain white rice |
| 12 | ounces | Pitted prunes |
| Paprika | ||
| 6 | cups | Boiling chicken stock |
Directions
Preheat oven to 350F. Season chicken with salt and pepper. Heat oil in heavy large Dutch oven over medium-high heat. Working in batches, add chicken to pot and saut until brown, about 8 minutes per batch.
Transfer chicken to bowl. Add onion to pot and saut until golden, about 5 minutes. Remove pot from heat. Spread ⅓ of carrots over onion, then ⅓ of rice and ⅓ of prunes. Arrange half the chicken on top of the prunes. Repeat layering with ⅓ each of carrots, rice and prunes. Top with remaining chicken; season with paprika, salt and pepper. Layer remaining carrots, rice and prunes over, Pour stock over. Cover pot and place in oven. Bake until chicken and rice are cooked through, about 1 hour.
Bon Apptit Special Collector's Edition The Mediterranean May 1995 Submitted By DIANE LAZARUS On 06-15-95