Lentil & Brown Rice Chicken


February 28, 2018

Lentil & Brown Rice Chicken 0 0 5 0

A lovely slow cooked chicken, lentil and brown rice recipe served with nice fresh bread or rolls.

  • Prep: 40 mins
  • Cook: 4 hrs
  • 40 mins

    4 hrs

    4 hrs 40 mins

  • Yields: 6-8 Servings


1 Tablespoon Olive Oil

4 cups Chicken Stock

4 – 6 Chicken Legs

800g (2 tins) diced Tomatoes

2 Celery Stalks (Chopped)

1 cup dried red lentils

1 Onion (Finely Chopped)

1 can Barlotti Beans

2 Carrots (Chopped)

1/3 cup Brown Rice

2-4 Garlic Cloves (Crushed)

1 Tablespoon grated Ginger

1 Teaspoon Ground Cumin

Juice 1 Lemon (optional)

Coriander leaves to serve (optional)

1 Teaspoon Ground Coriander (optional)

1 Teaspoon Dried Chilli Flakes (optional)


1Heat oil in a large saucepan on high. Fry chicken 8-10 minutes, turning till browned. Transfer to plate.

2Reduce heat, sauté celery, onion, carrots and garlic for 4-5 minutes. Stir in cumin, coriander, chilli & ginger. Cook 1 minute.

3Poor stock into the slow cooker along with tomatoes, lentils, beans and chicken. Transfer veggies to slow cooker, stir all ingredients together and cook on high for 2-3 hours. (Depending on the heat of your slow cooker).

4Remove chicken legs and remove meat from bones & shred a little, return the meat to the ingredients. Add rice, stir and leave cook for another 1 hour or until thicken to your liking. (If it gets too thick, just add some water).

5Stir in lemon juice if using it.

6Serve topped with coriander leaves if using.


1I roughly chop the veggies & then put them in my electric veggie chopper.

2You can freeze any left overs.

Submitted by Deanna Rankin


0 Reviews

All fields are required to submit a review.

Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.

%d bloggers like this: