Grandma'S "Hungarian" Rice Chicken

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   If you have canned kholrabi or carrots, like my grandmother always had in her cellar, then use them. If you are like me then place all cubed veggies in water and bring to a boil. Boil until barely fork tender. Meanwhile, in a large heavy pot with a good lid, heat oil over medium high heat. Rub your chicken with salt, pepper, and paprika. Place chicken in the oil to brown both sides. Don't worry about the bits on the bottom they will be cooked off when the broth is added. When I add the broth I use part of my veggie cooking liquid and part chicken stock. It is really up to you, as long as you have two parts liquid to one part rice. Pour liquids, veggies, rice, hungarian pepper, and parsley bunch over the chicken and stir gently to combine. Be sure that the rice is covered with liquid. Now bring to a gentle boil. Once boiling, cover the pot and turn the heat to low. Let simmer for 20 or more minutes, until rice is cooked. If you like a less greasy dish try using only boneless skinless breasts. This dish warms up great the next day!

* Per serving · 4 servings · Values may vary.