Spiced Yellow Rice and Vegetables with Chicken

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1 whole chicken (3 to 4 pounds), cut into 10 pieces
salt and pepper
2 teaspoons vegetable oil
1 small yellow onion, diced medium
2 garlic cloves, roughly chopped
1 medium potato, diced medium
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon cumin
1 1/2 cups long-grain white rice
1 head (or about 3 cups cauliflower florets)
1 cup frozen peas
2 1/2 cups chicken broth, vegetable broth or water

Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
Reduce heat to medium and add onion, garlic, and potato to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in coriander, turmeric, cumin, and rice, and cook 1 minute.
Add cauliflower, peas, and broth, and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.

Bergenholtz Family rating:******

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