Chicken And Rice In The Wok

• 8 chicken legs
• seasalt
• 3 tablespoons olive oil
• 1/2 leek chopped
• 2 garlic cloves minced
• 1 onion chopped
• 1 carrot cut into cubes
• 75 grams tomatoes peeled and chopped
• 2 bay leaves
• thyme
• 1 1/2 cups long grain rice
• 50 milliliters white wine
• 3 cups vegetable broth
• salt
• ground black pepper
• fresh parsley finely chopped

1. Remove the skin from the chicken legs, and remove the tendon near the end. Season with sea salt.
2. Heat 2 tablespoons of olive oil in the wok, and add the chicken legs.
3. Cook the chicken for 8 to 10 minutes. Remove to a plate.
4. Heat the remaining olive oil in the wok.
5. Add the leek, garlic, onion, and carrot.
6. Cook until the onion is tender. Add the chopped tomatoes, bay leaves, and thyme, and cook a for little longer.
7. Add the rice and saute. Cool off with the wine, and cook for a few minutes over low heat until the wine evaporates, and the rice is dry.
8. Immediately add the hot vegetable broth, so the rice doesn't stop cooking. Season with pepper and check the salt.
9. Cook the rice for 5 more minutes, and then add the chicken.
10. Cover, and cook until the rice is cooked.
11. Sprinkle with chopped parsley.

chicken, seasalt, olive oil, garlic, onion, carrot, tomatoes, bay leaves, thyme, long grain rice, white wine, vegetable broth, salt, ground black pepper, parsley

Taken from www.yummly.com/recipe/Chicken-and-Rice-in-the-Wok-895849 (may not work)