– 1 chicken leg
– 1 carrot
– 1 onion head
– 6 tbsp. rice
– salt to taste
– vegetable oil
– seasoning for chicken
1. Wash the leg, cut into pieces, rub with spices for chicken. Pour vegetable oil into a frying pan, put chicken legs, put on fire and stew.
2. Grate carrots and coarsely add to the legs. Onions finely chopped and poured into the pan.
Stew until tender.
3. Take three pots, put stewed chicken in them. In each pot add 2 tbsp. spoons of rice.
4. Add water so that its level was 1.5 – 2 cm above the rice. Salt, close the pots with lids and put in a preheated oven for 30 minutes.
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Categories: Main Dish