A lovely slow cooked chicken, lentil and brown rice recipe served with nice fresh bread or rolls.
Submitted by Deanna Rankin
Lentil & Brown Rice Chicken
A lovely slow cooked chicken, lentil and brown rice recipe served with nice fresh bread or rolls.
Serving: 6
Ingredients
- 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)
Instructions
- Heat oil in a large saucepan on high. Fry chicken 8-10 minutes, turning till browned. Transfer to plate.
- Reduce heat, sauté celery, onion, carrots and garlic for 4-5 minutes. Stir in cumin, coriander, chilli & ginger. Cook 1 minute.
- Poor 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).
- Remove 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).
- Stir in lemon juice if using it.
- Serve topped with coriander leaves if using.
Notes
- I roughly chop the veggies & then put them in my electric veggie chopper.
- You can freeze any left overs.
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