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1
Chicken Preparation
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2
Preheat the oven to 200 degrees Celsius.
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3
Cut the tomatoes in quarters, and spread in a baking pan.
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4
Cut the onion in quarters, slice the leek, and add to the baking pan.
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5
With a knife, press the garlic cloves to crack the shell, and distribute them over the vegetables.
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6
Season with a pinch of salt, thyme, and parsley.
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7
Remove the skin and bones from the chicken breast, and cut it in medium-sized pieces. Save the chicken skin.
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8
In a bowl, mix the olive oil, vinegar, salt, and pepper. Mix the chicken thoroughly in this sauce.
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9
Place the chicken on top of the vegetables, and mix everything.
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10
Bake for 1 hour, until the chicken is golden.
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11
Rice Preparation:
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12
In a saucepan, heat salted water.
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13
When boiling, add the chicken carcass, chicken skin, carrots, garlic, and bay leaf.
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14
Cook for 10 minutes.
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15
Heat a casserole, without plastic handles, on the stove-top with a little olive oil.
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16
Add 1 cup of wild rice, and fry for 2 minutes, stirring to avoid burning.
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17
Add 2 cups of the broth, prepared with the chicken carcass, and stir.
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18
Check the seasoning, and let boil.
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19
Once it starts to boil, transfer the casserole to the oven, and finish cooking (about 10 minutes).
