Chicken with vegetable rice

Name: Chicken with vegetable rice
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.4 kg); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 200 g Long grain rice; 2 medium-sized carrots; 150 g Mushrooms; 100 g frozen peas; 2-3 TABLESPOONS Sauce thickener; 5 Stem(s) Marjoram

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.4 kg)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
200 g Long grain rice
2 medium-sized carrots
150 g Mushrooms
100 g frozen peas
2-3 TABLESPOONS Sauce thickener
5 Stem(s) Marjoram

Directions

1
Wash chickens thoroughly inside and out and pat dry. Rub the chicken with 1 tablespoon of oil, salt and pepper and tie the legs together with kitchen string. Place the chicken on a baking tray and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 hour.
2
Mix 1 tablespoon of oil and paprika powder and brush the chicken with it in between. Prepare rice in boiling salted water according to package instructions. Peel, wash and dice the carrots.
3
Clean, wash and slice the mushrooms. Blanch carrots in salted water for about 3 minutes. Add peas 1 minute before the end of cooking time. Drain vegetables. Heat 1 tablespoon of oil in a large frying pan, fry the mushrooms in it over a high heat for about 3 minutes, then add the rest of the vegetables and fry for another 2-3 minutes.
4
Finally fry the rice. Take the chicken off the tray, cut it up and keep it warm. Collect the cooking stock and fill up to 350 ml with water. Bring sauce to the boil, thicken with sauce thickener and season if necessary.
5
Wash the marjoram, dab dry and finely chop the leaves of 3 stalks and add to the rice. Serve the rice with chicken pieces and sauce and garnish with marjoram.