Baked Chicken and Rice Casserole
We’re always thrilled to extend a heartfelt invitation to all young ladies, inviting them to join us for an immersive experience in our captivating Eating Albanian series, proudly presented by Votra Inc. Their knowledge is like a refreshing fountain that enriches our Votra journey, highlighting the power of intergenerational wisdom. Meet Edona, a remarkable young woman who not only works for one of Kosovo’s most influential nonprofit organizations but also shares her love for cooking traditional dishes passed down from her mother and grandmother. Today for Eating Albanian, she’ll be preparing a mouthwatering casserole with chicken legs, rice, and three vegetables—a dish deeply rooted in Kosovo’s rich culinary heritage.
With each bite, you’ll taste the love and tradition that Edona lovingly infuses into her cooking. We’re certain it’ll be a hit, especially with children who adore rice and chicken legs, bringing a piece of Albanian culture into your homes through the culinary expertise of Albanian ladies in Votra Inc..
- 2 pounds chicken legs or thighs
- 2 cups white rice
- 1 red pepper
- 1 green pepper
- 1 medium-sized onion
- 1 tbsp vegeta
- 1 tbsp salt
- 1 tbsp black pepper
- 1 cube chicken bouillon
- 1 tbsp olive oil
- water (as needed)
- 1 In a large stockpot, cover chicken legs with water, add salt, and boil for 30-35 minutes.
- 2
While chicken boils, chop vegetables to preferred size.- 3
In a separate pan over medium heat, sauté onions in olive oil until soft.- 4
Add peppers to onions and cook, stirring occasionally.- 5
Mix in rice and cook for 2-3 minutes.- 6
Add 2 cups of chicken stock to rice mixture, cook until liquid is absorbed.- 7
Transfer rice mixture to a baking pan and spread evenly.- 8
Pour two more cups of chicken stock over rice, adjust for desired softness.- 9
- 2
