prep time: tbd
cook time: tbd
1/2 of a chicken - separated into 4 parts
1 cup brown rice
1 small onion - chopped
1 medium carrot - sliced
2 cloves garlic - chopped
1 bay leaf
5 cups water
2 chicken bouillon cubes
1. in you can, soak the brown rice overnight. or rinse and proceed. wash and dry chicken pieces and season well with salt and pepper.
2. place a large saucepan over medium-high heat. coat bottom of pan with thin layer of olive oil. add onion and carrot. cook for about minute until vegetables soften. add garlic and bay leaf. cook for another minute until garlic softens. add chicken pieces skin side down and let skins lightly sear among the vegetables.
3. add the brown rice, water and bouillon cubes and bring to a simmer. simmer for about 45 minutes, stirring occasionally, until the rice is cooked and the chicken is falling off the bone. remove from heat.
4. when cool, remove chicken pieces from the soup. tear the meat from the bones. discard the bones and add meat back to the soup. stir and serve.
- goop, march 2013