Type: Main Course, Soups
Author: Jennie
Oven Temperature: 400°
Difficulty: Intermediate
Prep Time: 30 minutes
Cook Time: 2 hours
Servings: 8-10
Ingredients
- 1 whole chicken, 3-4 lbs
- olive oil
- 4 cloves garlic
- 8 cup chicken stock
- 6-8 medium carrots
- 1 bunch (or bag) baby kale
- 8 oz rice
- s/p
- 3/4 teaspoon saffron threads, crushed
- 1/2 yellow onion
Directions
- Roast Chicken - set oven to 400. Place chicken in a casserole dish, liberally salt and pepper and rub with olive oil. Roast, covered, for about an hour.
- After about 45 minutes, chop your carrots, onion, and garlic.
- When chicken is done (juices run clear!) remove from oven and place on a cutting board to cool. Once you can handle, remove meat from bones and discard bones/skin (or use bones/rest of meat to make broth!)
- Sauté your onion and garlic with a little olive oil in the bottom of a Dutch oven about 3 minutes.
- Add chicken stock, meat, carrots, rice, and saffron. Bring to a boil, then reduce to a simmer.
- Simmer until rice is tender, about 20-30 minutes, then add kale and serve hot with bread or crackers!
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