Roast chicken with rice, peas, corn and mushrooms

| 10 November 2015

Such a tasty dish and so easy to make! You don’t really have to weigh and measure out the ingredients. It depends on how many people you have to feed, what vegetables they like eating, and you add and subtract accordingly. Cubed carrots and/or zucchini will be perfect. You can improvise at your heart’s content! It is very popular with the children too, and they eat their veggies without complaints.

 

 

 

Ingredients:
2 chicken legs (or breasts or a whole chicken cut up in portions)
Juice of one lemon (or more according to the quantity)
1 cup of rice
1 cup frozen peas
1 cup frozen corn
1 cup sliced mushrooms (any mushrooms you like)
2 – 3 tablespoonfuls olive oil
Salt and pepper
 

Directions:

Place the chicken in a pan, add the oil, lemon juice, salt, pepper and about 1 ½ cups of water. Bake the chicken at 180o for about 45 minutes. Halfway, turn the chicken pieces over, so that they brown on the other side as well. Check also the water, so that the fat doesn’t burn. When the chicken pieces are ready, remove them from the pan, place them on a plate and keep them warm.

Add about 1 ½ – 2 cups of water in the pan depending on the liquid left. Return the pan to the oven and when the water is boiling add the rice, peas, corn and mushrooms. Add some more salt and pepper. Stir and return to the oven. About 10 minutes later, stir again, and check the water. The rice should be ready in about 20 minutes. Taste and adjust seasonings if needed.

Serve with a nice mixed green salad and some feta cheese.

Enjoy!

Print Friendly, PDF & Email

Tags: , , , , , , ,

Category: Poultry, Vegetables

Comments are closed.