- 1 chicken, skin on and bone in, cut into 8 or 10 pieces depending on size
- 2 tablespoons vegetable oil
- Salt and pepper
- 1 large onion, diced
- 1 clove garlic minced
- 1 small carrot, peeled and grated
- 2 cups brown basmati rice
- 4 cups chicken stock
Season the chicken well on both sides with salt and pepper.
Heat oil in a dutch oven, or a heavy bottomed pot, with a secure lid. Brown the chicken well on both sides, about 5 minutes per side, you may have to do this in batches — best to not crowd the pot.
Remove chicken from the pot, you should have about 2 tablespoons’ worth of fat at the bottom, pour some off if you have more. Heat the fat in the bottom of the pot, add the diced onion and sauté until soft, about 5-7 minutes, stirring constantly to keep the onion from burning.
Add the garlic and sauté for a further minute, mix in the grated carrots. Add the rice and mix with onions until all the rice is coated in the oil and mixed well with the vegetables.
Top the bed of rice with the browned chicken, add the soup, bring soup to a simmer and then cover the pot.
To eat immediately, keep the heat up to medium high and cook until the rice has absorbed the liquid and the chicken is cooked through. To serve on Shabbat, cook on a super low flame or in the oven set at 100C for 8-12 hours.