ONE PAN ISRAELI YELLOW CHICKEN + RICE
INGREDIENTS:
- 2 cups white basmati rice
- 3 red potatoes, peeled cut into 1 inch cubes
- 8 pieces bone-in chicken
FOR THE LIQUID:
- Juice of 2 lemons (1/4 cup)
- 1/4 cup dry white wine
- 1 tbsp white vinegar
- 4 cloves garlic, minced
- 1 tsp kosher salt
- 1/4 tsp coarse black pepper
- 1 tsp turmeric
- 3&1/2 cups chicken stock
FOR THE SPICES:
- 1 Tbsp olive oil
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1 tsp turmeric
Cooking steps
Step 1
Preheat oven to (175c) 350f. Add 2 Tbsp olive oil to a large baking dish. Add in rice + potatoes. Combine all the ingredients for the liquid in a cup. Mix and pour over rice and potatoes. Place chicken pieces in the pan. Drizzle olive oil over chicken. Sprinkle spices over the chicken. Cover with parchment paper and tin foil. Place in the oven and cook for 1 hour. Remove, uncover and return to the oven for 25 minutes. Serve hot and enjoy!
