Summary

Ingredients

• 1 chicken, approx. kg
• 250 g rice
• 2 carrot (s), cleaned
• 1 large onion (s)
• 2 bay leaves
• 30 celery leaves
• salt and pepper
• oregano
• 100 ml olive oil
• 500 ml water, possibly more

Print Recipe Pin Recipe

Instructions

1. Cut the chicken into eight parts and wash.
2. In a saucepan, bring 500 ml of water with 100 ml of olive oil, salt, pepper and oregano to a boil. Add the chicken pieces, skimming the surface of the water again and again. Now add the carrots, onions (both whole), bay leaves and celery leaves, put the lid on and let everything cook for 1 hour.
3. When the meat is done, remove it from the pot along with the vegetables. Strain the brew and keep it. Remove the skin and bones from the chicken.
4. Measure the brew and, if necessary, add up to 750 ml of water, return to the saucepan and bring to the boil. Add the rice, stir and place the chicken pieces on top. Put the lid back on, this time half open, and simmer until the rice is cooked through, about 10 minutes.
5. Serve with freshly grated Parmesan and the carrots that have been cooked.