A classic combo of chicken and rice.

½ raw chicken,
bone in, cut into 4 pieces
1 onion, chopped
2 carrots, peeled, chopped
1 ½ cups **brown rice
2 cups veg,, chicken, beef broth, or water
½  teaspoon dry oregano
½ teaspoon dry thyme
½  teaspoon salt
¼ teaspoon pepper
½ teaspoon salt or seasoning
2 cups water

Mix spices & sprinkle over the chicken, front and back. Heat a large skillet or pot & place the chicken in skin side down. Brown the chicken on both sides (at medium heat) 10-15 minutes.

While it is browning, peel and chop onions & carrots. When the chicken is brown, set aside & drain off some fat until there’s about a tablespoon left. Cook the onion in the fat. When the onion is soft, add the rice, carrots, broth, water, & salt.  Set the chicken pieces on top of the rice, cover the pan, and cook on low heat 30 minutes. Stir the rice around.  Replace the lid & cook 20 minutes more or until rice is tender. Set the pan off the heat and let it sit, covered, for 10 minutes. Taste the rice and adjust the seasoning if needed.

(With white rice, reduce water by ½ cup & skip the last 20 minutes of cooking.)

— recipe developed by Nancy McMillan