Sun Oven Chicken, Rice, and Turnip

Yesterday's corned beef was a big success. It was noticeably moister than the non solar cooked one my cousin made. I'm almost sorry there weren't any leftovers for Reuben Sandwiches.

Today's solar cooking project couldn't have been easier. I made chicken thighs on a bed of brown rice and turnips. Martin prefers chicken cooked on its own, but he wasn't home for dinner tonight and I like the convenience of a one pot meal. I didn't even make anything green to go with it.

Here's the recipe.

1 cup brown rice
1 cup water
1 turnip, peeled and cut into cubes
6 chicken thighs
Salt
Pepper

Put rice, water, and turnip into the pot. Trim excess fat from the chicken thighs and place on top of rice. Season with salt and pepper. Cover and place pot in the preheated Sun Oven. Cooking time will vary depending on the quality of the sun, how often you refocus the Sun Oven, and the type of pot used. Mine was ready in just under two hours.