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Lentil & Brown Rice Chicken

A lovely slow cooked chicken, lentil and brown rice recipe served with nice fresh bread or rolls.
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Serving: 6
Prep Time 40 minutes
Cook Time 4 hours
Total Time 4 hours 40 minutes

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.