Sometimes I want to come home to a fully cooked dinner. No last minute side salad to prepare, no pasta to boil. I just want to take the food out of the Sun Oven and eat. This chicken and rice, and vegetable combo is a complete meal in one pot. The rice comes out nice and creamy; almost like a risotto. If you’ve got a really busy day ahead of you, do all the prep work the night before.

Chicken Thighs with Rice and Mixed Vegetables

2 cups short grain brown rice

1/2 cup dry cranberry beans, soaked over night and drained

1 leek, pale green and white parts only, chopped

1 cup butternut squash, cut into 1/2 cubes

1 carrot, peeled and chopped

1 zucchini, chopped

2 cups green cabbage, coarsely shredded

1 1/2 cup water

8 skin on, bone in chicken thighs trimmed of excess fat

salt and pepper to taste

2 tablespoons fresh basil, chopped

1/2 cup freshly grated parmesan cheese

1 tablespoon olive oil

Combine the rice and the next six ingredients (leek through cabbage) in a heavy cast iron dutch oven. Add the water. Top with the chicken thighs. Sprinkle thighs with salt and pepper. Cover and place in Sun Oven. Cooking time is approx. 2 1/2 hours.

To serve, remove chicken thighs. Stir basil, cheese, and olive oil into the rice.

makes 6 to 8 servings

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