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Chili Chicken And Rice Casserole
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250ml (1 cup) Brown Rice
12 Chicken legs/drumsticks
3 whole chilies
1 onion
2 sticks celery
2 cans (800g) Whole peeled tomatoes
salt and pepper
5 sprigs parsley
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Preheat the oven to 180 degrees C or 350 degrees F.
Place the rice in a casserole dish and arrange the drumsticks/chicken legs on top.
Wash and trim the chilies and add them whole to the casserole.
Peel and chop the onion and slice the celery. Add to the casserole with the tomatoes and the tomatoe juice from the cans. Season with the salt and pepper and place the parsely on top. Cover and bake for 1 hour.
Check the liquid level during the cooking time to ensure the rice does not burn. If necessary, add a bit more water. Remove the chillies and parsley and serve.
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Preparation Time: 80 minutes |
Serves: 6 |
| Recipe Origin: India |
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Submitted by: |
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Kate
South Africa |
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| This recipe has been viewed 4375 times. |
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