Amalia's rice chicken

Ingredients for 4 servings:

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

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes

is very popular with small children and older people

Cut the chicken into eight pieces and wash it. Bring 500 ml of water, 100 ml of olive oil, salt, pepper, and oregano to a boil in a saucepan. Add the chicken pieces, skimming the surface of the water frequently. Add the carrots, onion (both whole), bay leaves, and celery leaves, cover, and simmer for 1 hour. When the meat is cooked, remove from the pan along with the vegetables. Strain the stock and reserve. Remove the skin and bones from the chicken. Measure the stock and, if necessary, add up to 750 ml of water, return it to the pan, and bring to a boil. Add the rice, stir, and top up with the chicken pieces. Cover again, this time with the lid half open, and simmer until the rice is tender, about 10 minutes. Serve with freshly grated Parmesan cheese and the cooked carrots.