2 cups chicken stock
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup brown rice
1 pound carrots, scraped and cut into 1-inch slices
2 medium-sized onions, peeled and cut into eight pieces
2 tablespoons finely chopped parsley
A 3-pound chicken, cut into eight pieces
½ pound fresh peas (optional)
In a large, flame-proof casserole that is at least 12 inches in diameter, bring the chicken stock to a boil. Drop in the salt, pepper and rice and stir well. Mix in the carrots, onions and parsley, and then carefully place the chicken pieces, skin side up, on the vegetables. Do not overlap them. Cover the casserole and bake in a preheated 375 degree oven for 1 hour. If you are using the peas, remove the casserole from the oven after 45 minutes. Lift out the chicken and scatter the peas over the rice and carrot mixture. Return the chicken to the casserole, skin side up, and bake covered 15 minutes longer. Serve immediately.
Serves 3 to 4
