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Ingredients
- 1 x Chicken, cut into 6 pcs (3 3/4- to 4-lb.)
- 3 Tbsp. Extra virgin olive oil
- 1 lrg Onion, minced
- 1 lb Large carrots, coarsely grated
- 2 c. Long-grain white rice
- 12 ounce Pitted prunes Paprika
- 6 c. Boiling chicken stock or possibly canned low-salt broth
Directions
- Preheat oven to 350F. Season chicken with salt and pepper. Heat extra virgin olive oil in heavy large Dutch oven over medium-high heat. Working in batches, add in chicken to pot and saute/fry till brown, about 8 min per batch. Transfer chicken to bowl. Add in onion to pot and saute/fry till golden brown, about 5 min. Remove pot from heat. Spread 1/3 of carrots over onion, then 1/3 of rice and 1/3 of prunes. Arrange half of chicken atop prunes. Season with paprika, salt and pepper. Repeat layering with 1/3 each of carrots, rice and prunes. Top with remaining chicken; season with paprika, salt and pepper. Layer remaining carrots, rice and prunes over. Pour stock over. Cover pot and place in oven. Bake till chicken and rice are cooked through, about 1 hour.
- Serves 6.
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