Wash the chicken pieces and cook with the stock cubes for 30 minutes (frozen, 40 minutes). The water should cover the meat. If there is celery greens or lovage in the bunch of soup greens, also add. Now and then check whether there is still enough water in the pot.
Peel the potatoes, cut into cubes and put in a container, cover with water and leave to stand. Clean and wash the vegetables (do not chop).
When the chicken parts are ready to cook, add the vegetables (without the potatoes) and add a little more water if necessary. Cook everything together again for about 20 minutes. After 15 minutes prick the vegetables with a fork, then you can tell whether they are done (it always depends on the parts you are cooking). When it is done, remove the meat and vegetables from the broth (preferably with a slotted spoon) and place on a plate.
Put the rice in another saucepan, if necessary read out (if there are black grains or pods). Briefly bring to the boil once, just covered with water. Then pour into a colander and rinse with cold water. Put the rice back in the pot.
and repeat the whole thing. If the rice is still slimy, then repeat again (but then do not bring to the boil, just heat and rinse).
Take a new saucepan (or rinse the saucepan from the rice), put the rice in the saucepan, rinse the potatoes briefly in the sieve and add. Now pour the meat stock through a sieve onto the rice. Possibly add a little more water. The rice should be covered with at least twice as much liquid. Cook everything over medium heat for about 15 minutes. Stir every now and then and if the rice swells too much, add a little more water. There shouldn`t be any porridge, there should still be broth.
In the meantime, dice the cooked vegetables and remove the meat from the bones. When the rice and potatoes are cooked, add the vegetables and meat, add chopped or frozen parsley and stir.
Ingredients
Print Recipe
Pin Recipe