What can be made from chicken and rice. Recipe for rice with chicken in a frying pan

Cooking rice with chicken in a frying pan does not require special culinary skills or material costs.

The essence of the recipe meets all the requirements of dietary cuisine: chicken is used, natural supplements, minimal amount of fat and stewing under the lid. Pre-soaking the cereal minimizes the starch content in the finished dish, and the cooking method preserves the fat-soluble vitamins contained in carrots.

A crumbly juicy side dish mixed with golden onion slices and fresh herbs highlights the delicate taste of meat with a light garlic aroma.

Ingredients

• chicken legs - 2 pcs.
• onions - 2 pcs.
• carrots - 1 pc.
• rice - 1 tbsp.
• water - 3 tbsp.
• seasoning for pilaf - 1.5 tbsp. l.
• garlic - 1 head

How to cook rice with chicken in a frying pan

1. Rinse the rice thoroughly in cold water until it becomes completely transparent. Fill it with clean water and leave it to swell a little for a while while we prepare the other ingredients.

2. Remove the skin from the chicken legs, cut it into small pieces and render the fat from it in a frying pan - during the frying process, the chicken skins will give enough fat, so there will be no need to add vegetable oil.

3. In the resulting fat, fry the diced onions until transparent.

4. Add carrots to the frying pan, previously peeled and grated on a coarse grater. Fry carrots for 3-4 minutes until soft.

5. Cut the meat from the chicken legs, cut it into fairly large pieces and place them in a frying pan with the fried vegetables, mix and fry for 5-7 minutes.

6. Squeeze the rice out of the water and place it in a frying pan, stir and let the excess moisture leave, stirring with a wooden spatula.

7. Add the spices for the pilaf, mix again and heat the contents of the pan for 10-15 seconds to release the aroma of all the spices and herbs. If there is no salt in the pilaf mixture, you should add it.

Chicken meat allows any cook to quickly and tasty prepare lunch or dinner. Today, on the Internet you can find many recipes, the technology of which allows you to achieve a unique taste by adding certain spices. In any case, chicken meat does not lose its tenderness and natural taste. But with all this, we often ask ourselves the question - what to cook for a side dish? Potatoes, pasta, buckwheat, rice, etc. are used. You need to correctly understand that a properly selected side dish for chicken meat can not only emphasize, but also clearly reveal exactly the zest that you tried to achieve in the process of preparing it. Today we will look at several recipes for cooking chicken with rice, among which you will definitely be able to find exactly the one that will most likely become a favorite among your family and which you will be proud to serve at any festive table.

Recipe 1: Rice with chicken in a slow cooker

It would seem that you can cook any dish in a slow cooker, especially rice with chicken. But that’s not entirely true. From adding additional ingredients and spices largely depends on the result. Let's look at the simplest of them, but very tasty.

Required ingredients:

— chicken fillet- 0.5 kg;

- sesame oil - 2 tbsp. l.;

- soy sauce - 3-4 tbsp;

- dried ginger - 1 tsp;

- honey - 1 tsp;

- garlic - 2-3 cloves;

- rice - 2 measuring cups.

Cooking method:

First, let's process the chicken fillet. We remove all the veins from it, remove the cartilage, wash it and cut it into pieces. Peel the garlic cloves and grind them in a mortar. Place the pieces of meat in a bowl, add garlic and all other ingredients except rice. We move everything into a special multicooker bowl, and distribute the rice on top and pour 3-4 glasses of boiled and cooled water. Turn on the “Pilaf” mode and press the “Start” button. That's it, your participation in preparing the dish ends. All you have to do is wait for the signal, open the lid of your multicooker and mix carefully. Simple and delicious.

Recipe 2: Thai Rice with Chicken and Vegetables

Required ingredients:

- chicken breast - 400 g;

- ground ginger and turmeric - 8 g each;

- ground coriander and cumin - 15 g each;

- ground pepper and salt - 12 g each;

— cane sugar - 15 g;

— zucchini - 150 g;

— bell pepper - 2 pcs. different colors;

— celery - 100 g;

- green part of onion - 40 g;

- lime juice - 1 tbsp. l.;

— sweet peas - 180 g;

— honey - 15 g;

- vegetable oil - 80 ml.

Cooking method:

First, let's prepare the marinade. To do this, mix turmeric, cumin, ginger, sugar, salt, pepper and coriander. Cut the breast into cubes and place in a bowl with spices. Mix everything well so that each piece of meat can be thoroughly soaked.

We take bell peppers of different colors, for example yellow and red. This will not change the taste, but the dish itself will look more appetizing and vibrant. Peel them from seeds and cut them into large strips. Wash the young zucchini and, without removing the skin, cut it into circles. Cut the peeled celery into bars, and chop the green onion feathers into 2 cm long pieces.

Heat the oil in a frying pan and fry the bars chicken meat. Gently stir during frying so that they can brown on all sides. Use a slotted spoon to remove them from the frying pan and place them on a plate. Separately fry the prepared vegetables, then add the sweet peas and continue frying all together for a few more minutes. Add chicken meat and mix.

Add lime juice and honey. Stir again and cook for another 2 minutes. Ready.

Recipe 3: Chicken stuffed with rice and seeds

This original recipe cooking chicken with rice.

Required ingredients:

- medium-sized chicken;

- a glass of rice;

— pumpkin seeds- 0.5 cups;

— 0.5 sunflower seeds;

- garlic - 5 teeth; onion - 1 piece;

— mayonnaise - 2 tbsp;

- butter - 2 tbsp;

- pepper and salt to taste.

Cooking method:

First, boil the rice. In our case, brown rice works well, but if you don’t have it, it’s okay - it’s still delicious. Boil the rice for 10 minutes, then drain through a colander and wash under the tap.

Clean the chicken carcass, wash it and dry it thoroughly with a towel. We stuff the meat with garlic, having first made several cuts in the meat. Be careful not to damage the skin of the chicken!

Chop the onion and put it in a frying pan to fry in butter. We send boiled rice and seeds here. Salt and pepper to your taste - this will be the filling for the chicken. Here, if you wish, you can add other ingredients at your discretion. For example, any green or diced greens work well. bell pepper. So, remove from the heat, let it cool a little, and stuff the chicken.

Secure the hole with a toothpick. Rub the carcass with salt and pepper and brush with mayonnaise.

Preheat the oven to 200 degrees and place the chicken in a mold. Send to bake for 50 minutes.

Recipe 4: Rice with chicken - flavorful chicken wing pilaf

It's quick and easy to prepare.

Required ingredients:

— chicken wings- 1 kg;

— rice - 2-2.5 cups;

- garlic - 3-4 cloves;

- onions - 3 pcs;

— carrots - 2-3 pcs;

- salt - 1 tbsp. l.

— spices for pilaf: 1 tsp;

- barberry - 1 tsp;

- vegetable oil - 2 tbsp. l.,

- ground pepper to taste.

Cooking method:

First, prepare the wings, wash them and dry them well. Then cut into half rings and chop the carrots into strips.

Cut the wings into two parts and place them in a frying pan with vegetable oil to fry. Let's put them in a cauldron. Place the chopped onion in the frying pan where the wings were fried and fry it over medium heat until golden color. We send the onions to the wings in the cauldron. Now we will fry the carrots, which after the procedure we will place on top of the onions in the cauldron. Distribute in an even layer, without stirring the layer, and pour boiling water so that the water covers the top layer of carrots. Turn on low heat and cook for approximately 10 minutes. At the end, add spices and salt to taste.

We send rice there. Level the layer, tamp the rice with a slotted spoon and pour boiling water again until the water covers the rice by about 2 cm. Cook over medium heat without covering the cauldron with a lid. The rice should absorb all the water. As soon as the water disappears, add a few cloves of garlic to the pilaf, cover with a lid and continue cooking over low heat for another 15 minutes. Turn off and leave the dish covered for another 10 minutes. Your dish is already completely prepared. Before serving, you can sprinkle it with finely chopped herbs to your liking.

Recipe 5: Spanish Chicken Rice

Required ingredients:

— chicken thighs - 700-800 g;

— onion - 1 piece;

— bell pepper - 1 piece;

— rice - 200g;

- garlic - 2 teeth;

- zest of 0.5 lemon;

- frozen green peas- 150 g;

— olives stuffed with lemon - 50-60 g;

- dry oregano, wig - a pinch;

- cilantro - 5 branches;

- vegetable oil - 1 tbsp.

Cooking method:

Chop the peeled onion. Cut the bell pepper in half, remove the seeds and cut into half rings. Finely chop the garlic cloves with the tip of a knife.

A saucepan with a thick bottom is ideal for preparing this dish. Pour oil and put chicken thighs in it. Sprinkle them with paprika, mix and fry on each side for 5 minutes. Place it on a plate. In their place we will send onions, bell peppers and sprinkle with chopped garlic. Stirring gently, fry for 4-5 minutes. Add the washed rice and continue cooking together for another 1 minute. Now pour 450 ml of boiled water, add lemon zest and dry oregano. We will also send the fried thighs here and bring to a boil over high heat. Cover the cauldron with a lid and immediately reduce the heat. Cook for another 20 minutes.

Add frozen peas and continue cooking for 3 minutes. Turn off the heat and leave the dish under the closed lid for another 5-7 minutes. Now you can place the finished dish on plates, sprinkle with stuffed olives and cilantro.

— To make your dish even more interesting in taste, we recommend adding 50 ml of white wine to the rice instead of water. It will make its taste richer, brighter, and give it a special aroma.

— Before sending the rice to cook, be sure to rinse it in several waters until the water becomes clear.

For those who are desperately short of time to cook dinner for the family, I suggest cooking rice with chicken in a frying pan. The recipe for preparing such a dinner is very simple, and the dish will be tasty, satisfying and will not require much time to prepare.

– 3 cloves of garlic,

– 1 cup rice (basmati),

– 2 pcs. onions,

– 70 ml. vegetable oil,

1. First, peeled onions should be cut into quarters and carrots into strips.

2. Then the chicken must be washed well, dried with a paper towel, removing all excess moisture, and then cut into small pieces.

3. Next, take a deep frying pan, pour oil into it, and start frying the onions first, then add the carrots, mix, and only now you need to put the chopped chicken in the frying pan. Fry over medium heat for 15 minutes.

4. Rinse the rice well in several waters, place it in a frying pan with the chicken and add two glasses of hot water, then add all the spices.

5. Next, bring the contents of the frying pan to a boil, cover with a lid, turn the heat to the lowest setting and simmer for 15 minutes, then add peeled garlic cloves to the dish and simmer for another five minutes.

mama-gotovit.ru

Rice with chicken in a frying pan: recipes for a delicious side dish

It’s probably hard to meet someone who doesn’t like pilaf. This dish, which came to us from oriental cuisine, has long taken its rightful place on our menu. And how many of his recipes can be found today! Let's look at how to cook rice with chicken in a frying pan. In essence, this is the same pilaf, only it cooks much faster and turns out no less tasty.

Cooking your favorite dish with green peas

How to cook rice with chicken in a frying pan quickly and unusually? It’s very simple: add green peas and herbs to meat and rice, and you will get a tasty and delicious dish.

• 500 g chicken meat;
• 2-3 garlic cloves;
• onion head;
• olive oil;
• 500 g rice;
• chicken broth;
• 200 g green frozen peas;
• cilantro;
• salt;
• pepper mixture.

Preparation:

• Wash the chicken meat, dry it and cut into small pieces. Fry it in olive oil until it is golden brown, and then transfer it to a bowl.

• Peel and chop the onion and garlic cloves, sauté the vegetables in the oil in which the meat was fried.

• As soon as the vegetables are ready, add the chicken to them, pour in the broth, which we boil in advance, almost to the top, and add chopped herbs.
• Bring the broth to a boil and add rice to the pan. It must first be washed, as they say, in seven waters.
• Cook the rice over low heat without covering the pan with a lid. Cook until the broth has almost evaporated.
• When there is very little liquid left, add the previously defrosted peas and add a mixture of peppers and salt. Stir and simmer until the rice is ready.

• Make sure the rice doesn't burn. If necessary, add a little filtered water or broth.

Holiday side dish

Rice with chicken in a frying pan prepared according to this recipe can be safely served as a side dish on a holiday table. Fresh tomatoes and spices will add an exquisite taste to the dish. The way it is presented is also interesting. In general, what can I say? Let's try to cook better.

• 2 tbsp. rice;
• 2-3 fleshy tomatoes;
• 350 g chicken meat;
• 3 tbsp. filtered water;
• onion head;
• 25 g butter;
• ground black pepper;
• spice mixture;
• salt;
• refined vegetable oil.

Preparation:

• Wash the meat and cut into medium pieces.
• Peel the onion and chop into cubes.
• Add vegetable oil and then butter to a deep frying pan. Lay out the onion and sauté it.

• Add chicken to the onion and fry.

• When the meat turns white, add the washed rice to the pan and stir. Cover with a lid and simmer for three minutes.

• Then pour 1 tbsp into the pan. filtered water and cook the dish on the minimum burner level.
• Now we monitor the liquid level. After about ten minutes it will become less and we will need to add another 1 tbsp. water and simmer the dish further.
• After 10-15 minutes, pour in the last glass of filtered water and add ground black pepper, salt and spices. Simmer the dish over low heat until the rice is cooked. Don't forget to cover the pan with a lid.
• When there is very little liquid left in the pan, add diced tomatoes to the meat and rice. If you wish, you can peel them by pouring boiling water over the tomatoes.

• Simmer the dish until the excess liquid in the pan evaporates. Just make sure the rice doesn't burn. The finished dish should have a consistency similar to risotto.
• Place the rice with meat and vegetables in a neat mound and decorate with sprigs of fresh herbs.

Chicken pilaf in a frying pan in minutes

If you need to quickly prepare a hearty and tasty lunch or dinner, this recipe will come to your rescue. And barberry and cumin will add piquancy and an unsurpassed aroma to the dish.

• 350 g chicken meat;
• onion head;
• carrot;
• 1.5 tbsp. rice;
• garlic cloves;
• ½ tsp. cumin;
• 1 tsp. barberry;
• ground red and black pepper;
• filtered water;
• refined vegetable oil;
• table salt.

Preparation:

• We prepare and cut the meat. Fry it in vegetable oil until golden brown.
• We clean and chop the vegetables: onions into half rings, and grate the carrots.
• In a separate frying pan, sauté the onion and then place it on top of the meat.
• In the same pan, fry the carrots and place them on top of the onions.
• Now pour in hot water so that the liquid covers the ingredients by approximately 1 cm.

• Cover the pan with a lid and simmer the dish on the lowest burner level for fifteen minutes.
• Add barberry, cumin and pepper to the pilaf, and also salt it.
• Wash the rice and place it in an even layer on top of the carrots. Add filtered water so that it covers the rice by 2 cm.

• Cook the pilaf over low heat until the liquid evaporates to the level of the rice. Do not cover the pan with a lid.
• Then insert whole peeled garlic cloves, cover the pan with a lid and cook the pilaf for about fifteen minutes.

• Place the finished pilaf on portioned plates and serve.

Juicy chicken with rice and prunes

Let's cook pilaf in a frying pan with the addition of prunes. This dish will not leave any gourmet indifferent. By the way, instead of prunes, you can add dried apricots. It will also turn out very tasty.

• 0.5 kg of chicken meat;
• 50 g prunes;
• 1 tbsp. l. dried basil;
• 2 tbsp. l. curry seasonings;
• 3-4 tbsp. l. sour cream;
• 2 tbsp. filtered water;
• olive oil;
• 1 tbsp. rice;
• salt;
• ground black pepper.

Preparation:

• First of all, pour water over the prunes and leave for half an hour.
• Wash and cut the chicken fillet. Fry it in olive oil until golden brown.
• Now add sour cream, salt, basil and pepper to the pan. Simmer the dish for 2-3 minutes.

• Lay out the washed rice, distributing it evenly. Pour in the specified amount of water.

• Cook the dish for about five minutes, and then lay out the prunes, after draining the water from them.
• Simmer the pilaf until the rice is ready.

This is how easy and quick it is to cook rice with chicken in a frying pan! Try all the options and you will definitely choose the one you like. Cook with pleasure and bon appetit!

ladyspecial.ru

Quick rice with chicken

I cook this dish quite often. Especially when you need to quickly prepare a full meal for several people. And not only because it really takes very little time, but also because all my family and friends really love rice with chicken, prepared according to this quick recipe, and I always have the ingredients for it in my house.

If you follow all the steps correctly, it will take 30-35 minutes to prepare this dish, and for the last 15 minutes only your stove will work, and you can do other things. The secret to quick cooking is that everything is cooked in one pot and minimal preparation is required. In essence, it is a traditional rice porridge with meat, but very tasty and satisfying.

Of course, experienced housewives have known all this for a long time, but beginners will be interested in such a simple and quick recipe. During our student days, this recipe also often helped us out - rice is tasty in the presence of any amount of meat, even very small ones.

To prepare rice with chicken we will need:

— Chicken fillet – 600 g

— Rice (any) – 1-1.5 cups

— Garlic – 2-4 cloves (you can do more if you like a lot of garlic)

- Salt, pepper, seasonings, herbs - to taste

— Vegetable oil (or other fat for frying) – 50 – 100 g. (choice of fat and quantity depends on your preferences).

Cooking rice with chicken quickly

We perform all the steps described below in the order described.

Place a thick-walled saucepan (like a cauldron) or a deep frying pan on low heat. Pour in the oil (you can only use half of what was planned).

While the oil is heating, quickly wash the chicken, cut into medium-sized pieces (cubes with a side of about 2 cm), pepper, salt, and sprinkle with your favorite seasonings. Stir and place in a pan and let it fry. The fire can be strong, but it is necessary to monitor it; we can cover the chicken with a lid, but we don’t have to cover it yet if we want the meat to have a golden brown crust.

Wash the rice and add water in a separate bowl at the rate: 1 part rice – 2 parts water. Set aside.

We peel and cut or grate the carrots, peel and chop the onions (we chop the onions and carrots as we like or as we know how). Stir the chicken so that it is fried on the other side and sprinkle the vegetables on top. Close the lid and control the heat so it doesn't burn.

Now peel and finely chop the garlic and herbs. Pour into a saucepan and stir.

Place rice and water on top - distribute the rice evenly. Let's add some salt. Turn on high heat.

It should take 15-20 minutes until this point, depending on the amount of ingredients and your skill.

When the water boils after a minute or two, reduce the heat to low and set aside for 15 minutes.

That's it - nothing more is required from us. We can get busy making the salad, setting the table, or doing other things.

After 15 minutes, turn off the rice and do not open the pan until the dish is served. You can eat it right away, but after standing for a few minutes, the rice will become even tastier and more aromatic.

You can serve rice in a shared plate or in portions. Any vegetables or salads will suit it.

At any stage of cooking, if you have time and desire, you can experiment - add sweet pepper, tomato or tomato sauce, ginger or anything else to your taste, add mushrooms, try different seasonings and spices.

If you have time and desire, the stage of frying meat and vegetables can be slightly increased until golden brown, and only after that add rice to the pan.

This rice can be cooked with other meat, but here you will have to take into account the cooking time of the meat, which can take longer to cook than chicken.

During cooking, you can use a minimal amount of oil, just make sure that nothing burns. And add the remaining oil to the finished dish. This will be more useful and no less tasty.

If you like to cook chicken, check out this post:

vkusnyjrecept.ru

Recipe for cooking chicken with rice in a frying pan

Rich in the flavors of pan-fried chicken, rice can be achieved by cooking it directly in the pan. All the flavors and aromas of the spices used will also transfer into the rice.

• 4 chicken breast fillets
• 1 piece onion
• 1 tbsp. spoon of chopped ginger
• 3-4 cloves of garlic
• 1 teaspoon curry
• 1 teaspoon ground coriander
• 1/4 teaspoon cinnamon
• 200 g dry rice
• 600 ml chicken broth or water
• salt to taste

Cooking recipe

Cut the fillet into small pieces. Chop garlic cloves, onion, ginger.

A hearty, tasty, completely finished dish. Cooking rice with chicken is not difficult and does not take much time. What are the advantages and disadvantages of this dish? And what subtleties do you need to know to prepare a real culinary masterpiece?

A dish that everyone will be satisfied with after tasting. How could it be otherwise? After all, cooking is very simple, and the result will please everyone. But the food is not only tasty, but also healthy. After all, both main ingredients contain elements necessary for our body.

Benefits of rice with chicken

Positive properties of rice:

• this delicious cereal is rich in vitamins B, PP, E. They improve the condition of the nervous system, making it strong and resilient, and help strengthen nails and hair;
• contains large number useful microelements and amino acids necessary for the body;
• contains proteins, but does not contain gluten. Therefore, rice can be eaten if you have celiac disease;
• rice contains almost no salt and does not stimulate gastric secretion, which means that such porridge is a big plus when losing weight;
• Rice also contains a large amount of complex carbohydrates.

Interesting fact: scientists have found that rice contains a substance that activates brain activity!

Chicken meat is also very healthy. It:

• rich in proteins and essential amino acids (building elements of the body);
• contains many vitamins and microelements. And most importantly, low fat levels;
• chicken meat heals nervous system, saves from depression and insomnia. Improves metabolism, normalizes blood pressure and regulates blood sugar levels.

Do you know that chicken broth able to quickly restore strength, especially after an illness!

How can you cook rice with chicken?

Chicken rice can be prepared and served in different ways:

• put out;
• boil;
• bake a casserole;
• cook on the stove;
• bake in the oven;
• cook in a slow cooker.

It’s not at all difficult to surprise your family and guests with a variety of rice and chicken dishes. After all, there is plenty to choose from! For example, you can cook:

• risotto with chicken and vegetables;
• Chinese fried rice with poultry;
• paella with chicken legs;
• chicken stuffed with rice.

Secrets of cooking delicious rice with chicken

Whatever recipe for cooking chicken with rice you choose, to make the dish really tasty, you need to know a few secrets and subtleties. It is important to prepare all the ingredients correctly and follow certain cooking rules.

Subtleties of cooking rice:

1. In order for the rice to turn out whole and crumbly, you need to work with the basmati variety or steamed cereal.
2. For good and proper preparation you need to choose the right dishes. You should not take an enamel container. It is better if it is a wide frying pan, approximately 25 centimeters in diameter.
3. The cereal should be washed several times (7-8), preferably with hot water. Or better yet, soak for 10-15 minutes.
4. During cooking, the rice does not need to be touched or stirred. Some chefs advise simply shaking the container in which it is being prepared.
5. To prevent the cereal from boiling, add a couple of tablespoons of milk or lemon juice. Another way to prevent the grains of rice from sticking together is to lightly fry them before cooking.
6. To make the color white, add a few drops of acetic acid to the water.
7. White rice takes about twenty minutes to cook, while brown rice takes about forty. But if you lift the lid of the pan, the process will proceed more slowly.
8. If the cereal has absorbed all the water, there is no need to add more. Just turn off the stove, move it aside and let it sit. The dish will arrive on its own.

Simple and delicious recipes

And now a couple of popular recipes for cooking chicken with rice.

Stewed rice with chicken

Ingredients:

• one and a half glasses of rice;
• chicken wings, drumsticks or thighs;
• half a glass of carrots (grated);
• one large onion;
• salt, pepper, spices to taste;
• vegetable oil for frying.

Cooking method:

1. Rub all parts of the chicken (drumsticks, wings or thighs) with spices and leave to marinate for an hour.
2. Meanwhile, cut the onion into squares and fry with grated carrots until tender.
3. Then add chicken meat to the mixture and fry for 25 minutes. Look! If your own juice is not enough, then you should add a little water.
4. Then place the rice in the pan with the chicken (after washing it well in advance).
5. You should add water gradually. So that the layer of water covers the rice and even exceeds it by a couple of centimeters.
6. Bring to a boil, then reduce heat and simmer until cooked (about half an hour).

Rice baked with chicken in the oven

Ingredients:

• chicken legs or legs;
• a glass of rice and the same amount of water;
• small onion;
• small carrots;
• two bell peppers;
• salt, pepper, seasonings to taste.

Preparation:

1. Marinate the chicken meat and leave for about half an hour. Important to know! If you want the meat to be more aromatic and tasty, let it sit longer.
2. Cut the onion into small pieces and grate the carrots. Fry everything together.
3. Scald the rice with boiling water, drain the water, place in a sieve to drain the liquid.
4. Cut the bell pepper into slices.
5. In a saucepan, combine the cereal and roasted mixture.
6. Place in a baking dish and place chicken on top.
7. Bake for an hour at a temperature of two hundred degrees.

So, it is worth saying that rice is a very popular cereal that everyone loves. It is so widespread and famous that it is prepared in all countries. But every nation does it differently. Not only is rice nutritious, it is also used as good remedy for weight loss. By consuming this product, you will not gain extra pounds, but will remain full for several hours. Calorie content of the product: 130 calories per hundred grams. Of course, here you also need to pay attention to the variety and method of preparation.

And if you cook rice with chicken, it is twice as tasty and nutritious. The dish is so easy to prepare that it does not take much time and effort. Fragrant and so tender chicken meat with such an amazing side dish! Bon appetit!

I in no way claim to be original. But suddenly someone will take it into account. You can’t put this on a holiday table, of course, but it’s just right for home consumption. It’s also good to take it with you to work, especially if you can’t heat up homemade food.

So, we will need:

1. Chicken. Regular. A little over a kilogram. IN in this case there were chicken thighs.

2. Fig. 1 glass.

3. Carrots. I took 2 pieces.

4. Onion. 1 large or a couple of medium onions.

5. Salt to taste

6. Water (boiling water) 2 cups. That is, for 1 part rice, 2 parts water.

7. Vegetable oil. For this amount – 50-70 grams.

Pour water into a saucepan and throw the chicken into it. Bring to a boil, hold for another 5 minutes and remove the chicken to a plate to cool. The pan is no longer needed. Pour out the water, wash the pan and put it away.

Three carrots, finely chop the onion.

Remove the bones from the cooled chicken and cut the meat into small pieces.

Heat the vegetable oil in a saucepan and fry the onions and carrots until they begin to become soft. Then we throw the chicken into the saucepan and actively mix with the onions and carrots.

Let it simmer a little until the liquid evaporates and the frying process begins.

(Stage 1 pictured)

Pour in a cup of washed rice, evenly distributing it over the entire surface of the saucepan. (Stage 2)

Carefully, so as not to disturb the rice, preferably through a slotted spoon, pour in two cups of boiling water. (Stage 3). The oil will immediately float to the top and, as the amount of water decreases, it will sink, enveloping each grain of rice. If you fill it with cold water, the oil will “lock up” at the bottom of the saucepan, which is not suitable by definition. Salt to taste.

Close the lid and cook over low heat until the rice is cooked and the water evaporates.

(Stage 4).

Place on plates and enjoy your meal.