Chicken with Carrots, Prunes and Rice

• 1 3 3/4- to 4-pound chicken, cut into 6 pieces
• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 pound large carrots, coarsely grated
• 2 cups long-grain white rice
• 12 ounces pitted prunes
• Paprika
• 6 cups boiling chicken stock or canned low-salt broth

1. Preheat oven to 350F.
2. Season chicken with salt and pepper.
3. Heat olive oil in heavy large Dutch oven over medium-high heat.
4. Working in batches, add chicken to pot and saute until brown, about 8 minutes per batch.
5. Transfer chicken to bowl.
6. Add onion to pot and saute until golden, about 5 minutes.
7. Remove pot from heat.
8. Spread 1/3 of carrots over onion, then 1/3 of rice and 1/3 of prunes.
9. Arrange half of chicken atop prunes.
10. Season with paprika, salt and pepper.
11. Repeat layering with 1/3 each of carrots, rice and prunes.
12. Top with remaining chicken; season with paprika, salt and pepper.
13. Layer remaining carrots, rice and prunes over.
14. Pour stock over.
15. Cover pot and place in oven.
16. Bake until chicken and rice are cooked through, about 1 hour.

chicken, olive oil, onion, carrots, longgrain white rice, prunes, paprika, boiling chicken

Taken from www.epicurious.com/recipes/food/views/chicken-with-carrots-prunes-and-rice-368 (may not work)