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Pilaf with chicken breast

Pilaf with chicken breast


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A different kind of pilaf but very good with diced chicken breast and ingwer. I especially like this spice. I served a simple salad with tomatoes and peppers and dressing and 2 tablespoons of yogurt. Enjoy :)

  • 500 grams of chicken breast cut into small cubes
  • 1 large onion
  • 1 red or yellow pepper cut into small cubes
  • a cup of rice
  • salt
  • pepper
  • 1 teaspoon Delikat or Maggi
  • green parsley
  • 4 cups of water
  • 2 tablespoons olive oil
  • 3-4 tomatoes cut into small slices
  • ingwer
  • 1 teaspoon Executioner
  • 1 teaspoon tomato paste

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Pilaf with chicken breast:

Heat the oil well in a pot and add the finely chopped onion and let it cook well. Then add the diced peppers, sliced ​​tomatoes. Add a teaspoon of Delikat or Maggi, water, salt and pepper. the 500 grams of chicken breast, cut into small cubes, a teaspoon of paprika and a teaspoon of tomato paste. I added a pinch of Ingwer spice because it gives it a more special taste. Add the rice. Let it boil. about 45-50 minutes, over medium heat. Stir from time to time so that the rice does not stick to the pot. When it is ready, add the finely chopped parsley. Enjoy :)


& # 8211 2 cups rice
& # 8211 1 kg of pipettes mixed with chicken hearts
& # 8211 4 onions
& # 8211 3 carrots
& # 8211 2 peppers
& # 8211 4 cubes of Maggi Chicken Taste
& # 8211 salt and pepper to taste
& # 8211 patrunjel.

Wash the pipettes and hearts, boil them in 4 liters of water, remove the foam then add the Maggi cubes and let them boil together.
While the meat is boiling, wash the vegetables, clean them and then cut the pepper into cubes, grate the carrot and finely chop the onion. Prepare the parsley, washing and chopping finely.
Measure 2 cups of rice, clean it of impurities, wash in 3-4 waters.
When the pipettes and hearts have boiled, remove them from the water and let them drain a little, then fry the pipettes in hot oil.
Cook the onion, then add the grated carrot and diced pepper. When they are all hardened, add the rice, stirring for 5 minutes with a wooden spoon, to harden it and leave the whole grain. Then add a cup of water in which they boiled the pipettes together with the hearts (using the same cup with which the rice was measured), until it reaches 7 cups. Add salt and pepper to taste. When the rice is almost cooked, add the parsley, pipot and chicken hearts, mix, then cover perfectly with a lid and a few tablecloths, so that the rice continues to swell and absorb all the juice.

Serve hot, along with pickles.

Try this VIDEO recipe too


Video: CHICKEN u0026 RICE. easy u0026 healthy one-pan recipe


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