Want a quick option for a hearty dinner or lunch for the whole family? Then the recipe for rice with chicken in a pan is just for you. Cooking this dish is so simple that everyone, even a schoolboy, can handle it.
The taste can be set with a variety of spices and herbs. If you like slightly spicy dishes, you can add a couple of pinches of ground chili pepper, barberry will work well for sourness, a pinch of sugar will give a sweetish tint - a good flavor enhancer.
Choose any rice, I like to use long steamed rice. The chicken can be used whole, or you can cut it into pieces, but a regular fillet does a good job with the task.
Ingredients:
Long rice - 1 cup
Broth (chicken or vegetable) - 2 cups
Chicken (fillet) - 300 g
Carrots - 1 pc.
Bulb onions - 1 pc.
Vegetable oil - 1 tbsp.
Salt, pepper, paprika - to taste
Description:
1. Prepare all the food you need. Use fresh, not frozen chicken - the taste will be more pleasant, the meat will be more tender.
2. Peel a large head of onion, rinse and dry. Crumble into small cubes.
3. Peel the carrots, wash. If it is small, use 2-3 pieces. Convert root crops into medium-sized chips - you can use a combine or a regular grater.
4. Rinse the chicken and pat dry with paper towels. Remove skin and fatty fibers from fillets. Cut it into small pieces.
5. Heat some oil in a frying pan. Place onion slices and carrot shavings. For 5-7 minutes, stirring occasionally, sauté the vegetables until a pleasant ruddy color, the main thing is not to fry too much.
6. Add meat to vegetables, season with salt, pepper and, if desired, paprika. Other spices can be used.
7. Rinse the rice in advance until the water is transparent, then dry. Pour cereals into the pan.
8. Pour in a few glasses of warm broth, mix everything gently and leave to cook over low heat. Cover the pan with a lid and simmer the rice for half an hour. At the end of cooking, the dish can be covered with herbs.
9. Rice and chicken can be served with pickles or fresh vegetables.
Bon Appetit!
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