CHICKEN WITH RICE. Favorite at home. There is nothing more to add!
“Punto, final,” as the Spaniards say.
I can only show you how I prepare it…
Enjoy! 🙂
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
Wash and clean the chicken legs from excess skin.
Arrange them in a tray measuring about 25/30 cm.
Note: this only applies to store-bought legs. If the legs are from a home-grown from chicken, they must first be cooked in salty water. Don't forget to use the chicken broth instead of water in the recipe.
In a skillet over medium heat, add the oil and finely chopped onion.
Fry until the onion softens and becomes golden.
Clean and wash the rice.
Add it to the fried onions. Stir.
Add salt (or universal spice) and bay leaves.
Stir well.
Then add about 1 cup (250 ml) hot water.
Stir for about 1-2 minutes. The rice will absorb the liquid very quickly.
Remove the pan from the heat.
Pour the semi-finished rice over the legs in the pan.
Add another 3 cups (750 ml) of hot water.
Stir to distribute the rice and water evenly between the legs in the pan.
Bake in a preheated oven at 180 degrees without a fan for about 40-45 minutes.
Do not need to strictly follow the minutes for baking. It is important that the chicken legs are roasted (by piercing them with a fork, it passes freely through the meat). The rice must also be cooked and to have absorbed all the water. If the rice is still uncooked and some more boiling water, but not too much, because the rice will become a pulp.
After removing the pan from the oven, you can cover the dish with a parchment paper or a towel for 10 minutes.
Serve sprinkled with fresh parsley.
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
Wash and clean the chicken legs from excess skin.
Arrange them in a tray measuring about 25/30 cm.
Note: this only applies to store-bought legs. If the legs are from a home-grown from chicken, they must first be cooked in salty water. Don't forget to use the chicken broth instead of water in the recipe.
In a skillet over medium heat, add the oil and finely chopped onion.
Fry until the onion softens and becomes golden.
Clean and wash the rice.
Add it to the fried onions. Stir.
Add salt (or universal spice) and bay leaves.
Stir well.
Then add about 1 cup (250 ml) hot water.
Stir for about 1-2 minutes. The rice will absorb the liquid very quickly.
Remove the pan from the heat.
Pour the semi-finished rice over the legs in the pan.
Add another 3 cups (750 ml) of hot water.
Stir to distribute the rice and water evenly between the legs in the pan.
Bake in a preheated oven at 180 degrees without a fan for about 40-45 minutes.
Do not need to strictly follow the minutes for baking. It is important that the chicken legs are roasted (by piercing them with a fork, it passes freely through the meat). The rice must also be cooked and to have absorbed all the water. If the rice is still uncooked and some more boiling water, but not too much, because the rice will become a pulp.
After removing the pan from the oven, you can cover the dish with a parchment paper or a towel for 10 minutes.
Serve sprinkled with fresh parsley.
Enjoy! 🙂
