Lentil & Brown Rice Chicken

Lentil & Brown Rice Chicken. A warm and hearty slow-cooked dish made with tender chicken, red lentils, and brown rice. Everything cooks together low and slow to make a thick, filling meal that the whole family will love. Great served with fresh bread or soft rolls on the side.

Servings: 6 | Prep Time: 40 minutes | Cook Time: 4 hours | Total Time: 4 hours 40 minutes

Ingredients

• 1 Tablespoon Olive Oil
• 4 cups Chicken Stock
• 4 to 6 Chicken Legs
• 800g (2 tins) Diced Tomatoes
• 2 Celery Stalks, chopped
• 1 cup Dried Red Lentils
• 1 Onion, finely chopped
• 1 can Borlotti Beans
• 2 Carrots, chopped
• 1/3 cup Brown Rice
• 2 to 4 Garlic Cloves, crushed
• 1 Tablespoon Grated Ginger
• 1 Teaspoon Ground Cumin
• Juice of 1 Lemon (optional)
• Fresh Coriander Leaves to serve (optional)
• 1 Teaspoon Ground Coriander (optional)
• 1 Teaspoon Dried Chilli Flakes (optional)

Lentil & Brown Rice Chicken: Directions

1. Put a big pot on the stove and turn the heat up high. Add the olive oil and place the chicken legs in the pot. Cook them for 8 to 10 minutes, turning them over so all sides turn golden brown. Take the chicken out and set it on a plate.
2. Turn the heat down a little. Add the celery, onion, carrots, and garlic to the same pot. Cook and stir for about 4 to 5 minutes until they start to soften. Then add the cumin, ground coriander, chilli flakes, and ginger. Stir everything together and cook for one more minute.
3. Pour the chicken stock into your slow cooker. Add the diced tomatoes, red lentils, borlotti beans, and the browned chicken legs. Scoop the cooked veggies in too. Give everything a good stir, then put the lid on and cook on high for 2 to 3 hours. Every slow cooker is a little different, so check it as it cooks.
4. Take the chicken legs out carefully. Pull the meat off the bones and break it into smaller pieces, then put the meat back into the pot. Add the brown rice, give it a stir, and let it keep cooking for about 1 more hour. Cook until the stew gets nice and thick. If it looks too thick, just pour in a little water and stir.
5. If you are using lemon juice, stir it in now. It gives the dish a fresh, bright taste.
6. Spoon into bowls and top with fresh coriander leaves if you like. Serve with warm bread or soft rolls.

Notes

• To save time on chopping, cut the veggies into big chunks and use an electric vegetable chopper to finish the job quickly.
• This dish freezes really well. Store any leftovers in the freezer and warm them up on a busy day for an easy meal.