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Chicken and Rice

  • Author: Erik Stenberg
  • Prep Time: 5
  • Cook Time: 40
  • Total Time: 45 minutes


  • Chicken legs or 1/2 Chicken – Patted Dry and seasoned well with salt & pepper
  • Olive oil- as needed
  • Root Veggies such as carrots, rutabaga, celery root (you should have enough left over from the short rib recipe)
  • Onion – 1/2, chopped
  • Garlic – 2, chopped
  • Rice – 2 cups
  • Water- 2 1/2 cups


  1. Pat dry the juicy chicken pieces and season well with salt and pepper. If using a 1/2 chicken, cut into 3-4 pieces.
  2. Chop up some veggies: carrots, your beautiful rutabaga, etc.
  3. Fry chicken in olive oil, skin side down. When chicken pieces are golden brown, drop a handful of onion and garlic into the pan. Careful, they may want to burn, so stir quickly.
  4. After a minute or two with the onion mix in the pan, add the vegetables with salt and pepper, and cover with a lid. The lid will force the vegetables to steam and release all their natural juices.
  5. Next, add a measured amount of rice and liquid, and cook everything in the pot together. When the rice is finished cooking, the chicken will be ready.


  • Not Included in the box: Rice, salt, pepper, olive oil
  • Chef Tip: finish this dish with a squeeze of lemon and some chopped fresh herbs.