Rice with chicken in the oven is a hearty main course for an everyday dinner with the family. Such a rather popular combination of products always gives excellent results.
During stewing, thanks to the juices of the meat, the rice becomes much juicier and more aromatic. Choose long grain rice grits, which are always firm and crumbly after cooking.
So that the dish is not "pale", I propose to supplement it with vegetables. You can use both fresh and frozen. In addition to being colorful, they will add their own taste adjustments to the rice, making it more harmonious.
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Ingredients:
Chicken - 600 gr.
Long grain rice - 200 gr.
Bulb onions - 1 pc.
Carrots - 1 pc.
Bulgarian pepper - 1 pc.
Frozen set of vegetables (green peas, green beans, corn) - 200 gr.
Vegetable oil - 3 tablespoons
Spices (paprika, curry, ground garlic, oregano) - 10 gr.
Salt, pepper - to taste
Water - 400 ml.
How to cook:
Prepare food.
Initially marinate the chicken in the spices. To do this, rinse the meat under running water, blot the moisture with a napkin, place it in a spacious container and fill it well with the specified set of spices and salt to taste. Leave the chicken in this state for 30 minutes, while preparing the vegetables and rice.
Wash fresh vegetables. Remove the top layer from carrots and onions. Divide the pepper into two parts, scrape the seeds inside. After that, cut all the vegetables into small pieces of the same shape.
Place a frying pan on the stove, heat 2 tablespoons in it. vegetable oil. Throw in the bow first. Sauté it separately for 2 minutes, then add the sliced carrots and peppers. Fry everything until soft.
Slide the vegetable mixture to one side and place the frozen vegetables on an empty surface. You do not need to defrost them in advance. Fry for 3 minutes.
Rinse the groats under running water, drain all the liquid. Place the rice in the skillet with another spoonful of oil. Fry it with vegetables for a while, stirring regularly so as not to burn.
Pour the contents of the pan into an ovenproof dish, smooth with a spatula. Lay the chicken marinated in spices on top. Next, pour in the required amount of water so that it completely covers the rice and half envelops the meat. Salt the liquid to taste.
Preheat the oven to 200 degrees, put the mold inside on the middle level. Reduce the oven temperature to 180 degrees. Cook the rice with chicken and vegetables for the next 35-45 minutes. If you want meat with a golden brown crust, increase the temperature 10 minutes before the end of baking.
Cool the finished dish slightly, arrange on plates.
Bon Appetit!
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