Roast Chicken and Baked Rice

Directions

1. Chicken Preparation
2. Preheat the oven to 200 degrees Celsius.
3. Cut the tomatoes in quarters, and spread in a baking pan.
4. Cut the onion in quarters, slice the leek, and add to the baking pan.
5. With a knife, press the garlic cloves to crack the shell, and distribute them over the vegetables.
6. Season with a pinch of salt, thyme, and parsley.
7. Remove the skin and bones from the chicken breast, and cut it in medium-sized pieces. Save the chicken skin.
8. In a bowl, mix the olive oil, vinegar, salt, and pepper. Mix the chicken thoroughly in this sauce.
9. Place the chicken on top of the vegetables, and mix everything.
10. Bake for 1 hour, until the chicken is golden.
11. Rice Preparation:
12. In a saucepan, heat salted water.
13. When boiling, add the chicken carcass, chicken skin, carrots, garlic, and bay leaf.
14. Cook for 10 minutes.
15. Heat a casserole, without plastic handles, on the stove-top with a little olive oil.
16. Add 1 cup of wild rice, and fry for 2 minutes, stirring to avoid burning.
17. Add 2 cups of the broth, prepared with the chicken carcass, and stir.
18. Check the seasoning, and let boil.
19. Once it starts to boil, transfer the casserole to the oven, and finish cooking (about 10 minutes).