It takes longer to cook chicken and rice together than it would if each were cooked separately, but the flavor absorbed by the rice is worth the wait. Just make sure there’s a full day of sun in the weather forecast.
Chicken Veggies and Rice
3 tablespoons olive oil, divided
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1 1/2 cups brown rice
1 1/2 cups boiling water
1/4 teaspoon salt
1 small Savoy cabbage, cored and shredded
1 whole chicken
2 cloves garlic, peeled and cut into slivers
2 sprigs rosemary, cut into 4 pieces
Set Sun Oven out to preheat.
Pour 2 tablespoons of the oil into a large roasting pan. Add the onion, carrot, celery, and rice tossing to coat. Put the pan in the Sun Oven until the vegetables begin to soften, about 15 minutes. While the vegetables are cooking prepare the chicken. Cut the Chicken in half. Remove the backbone, wing tips*, and excess fat; rinse and pat dry with paper towels. Slide the garlic slivers and the rosemary under the skin. Rub the remaining tablespoon of olive oil over the chicken. Remove the roasting pan from the Sun Oven. Stir in the water, salt, and shredded cabbage. Place the chicken halves, skin side up, over the rice mixture. Cover and return the pan to the Sun Oven. Cook until the chicken is tender and the rice is cooked, 3 to 4 hours.
Makes 4 to 6 servings.
* The backbone and wing tips can be frozen and used for making broth at another time.