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
