The oldest recipe for chicken with rice

chicken – 1 pc. About 1.5 kg

onion – 2 heads

carrots – 1 pc.

peppers – 1 piece.

rice – 400 gr

oil – 40 ml for frying

oil – 40 g

black pepper – 10 grains

black pepper – to taste

salt to taste

Method of preparation:

Cut the chicken into pieces (wings, legs and white meat), leaving the backbone intact. Wash very well and put in a pot.

Pour cold water and add salt (for 1 liter of water, 1 teaspoon of salt), after boiling, remove the resulting foam. Finely chop 1 onion and add to the boiling chicken, along with the peppercorns and whole pepper and carrot, cook until the meat is half cooked.

During this time, wash the rice very well under running water by rubbing the grains between the palms of your hands and put them in a bowl of cold, slightly salted water.

Finely chop the other onion. Heat the oil in a pan and fry the onion briefly, add the rice and fry for about 3-4 minutes.

In a frying pan, distribute the fried rice evenly, distribute the meat cut into pieces without the backbone.

In the bowl you measured the rice, pour the chicken broth three times and pour it into the pan.

To taste the salt, if necessary, cut the butter into evenly distributed cubes and place in a preheated oven at 180 degrees and bake until the rice is ready, which takes 40 minutes.

Remove the chicken with the rice from the oven and cover with a thick clean towel to cook for about 10-15 minutes.

In our country, when we talk about chicken with rice, we think of pure white rice chicken without vegetables and spices, except for black pepper. We make chicken soup from the cooked backbone, together with pepper, carrot and the rest of the broth.

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