45 minutes
Serves 10
Ingredients:
5 pounds of mixed chicken pieces (legs, thighs, breasts)
Salt and Pepper
2 Tbsp. olive oil
1 medium onion, diced
1 Tbsp. minced garlic
2 cups Arborio rice
1/4 cup white wine
2 Tbsp. lemon or lime juice
6 cups chicken stock
1 8 oz. package Crimini mushrooms, chopped
1 can diced tomatoes
Make Dinner:
Preheat oven to 350 degrees. Place chicken pieces on a large baking sheet. Sprinkle with salt and pepper to taste. Bake for 30-40 minutes until crisp and golden brown.
While chicken is cooking, heat olive oil in a large stock pot over medium heat. Add onion and garlic and saute for 5 minutes. Add rice and saute until rice is slightly golden brown, 7-10 minutes. Add white wine and lemon juice. Stir well. Allow rice to simmer in until liquid is completely absorbed, 3-5 minutes. Add 1 cup chicken stock. Again, allow rice to simmer until liquid cooks away. Add a second cup of chicken stock and simmer rice until liquid is absorbed. Continue to add chicken stock and allow it to cook away until 5 cups of stock have been absorbed. The rice should be soft and nearly done. Add mushrooms, canned tomatoes and the remaining cup of chicken stock. Stir rice mixture to combine. Allow rice to simmer another 10 minutes. Serve freshly roasted chicken atop a bed of rice.