- One 3- to 3-1/2-pound chicken, cut into 8 pieces
- 6 cups water
- 2 cans (15 ounces each) tomato sauce
- 1 large onion, finely chopped
- 1 teaspoon dried thyme
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 cups long- or whole-grain rice, rinsed
In a large pot, bring all the ingredients except the rice to a boil over medium-high heat.
Cover and allow to boil for 35 minutes.
Add the rice and cook for 25 to 30 minutes, or until the rice is tender, no pink remains in the chicken, and the chicken juices run clear.
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.