- Chicken thighs 6 pieces
- Onion 1 piece (large)
- Carrot 1 piece (large)
- Raw rice 2 cups
- Water or broth 5 cups
- Cooking Oil
- Spices to taste
- Salt to taste
- Main Ingredients: Onion, Carrot, Chicken, Rice
- Serving 6 servings
The process began with the preparation of rice. Measured its amount according to the form in which it will be cooked. She washed it well and set it aside while tackling chicken thighs, the rice was a little swollen, so it would cook faster.
Then she proceeded to her hips. Salted to taste, added spices for chicken and rubbed each piece well so that the spices completely covered each thigh. I didn’t add spices to rice, I like when spices are not used in large quantities. You can focus on your taste.
Sunflower oil was poured into a well-heated pan and fried chicken so that it acquired a beautiful ruddy color. Thanks to roasting over high heat, the chicken kept all its juices as much as possible, which it then gave to the rice.
In the oil in which the chicken was fried, the carrots and onions were passaged. Raw rice was added there and fried a little, just a couple of minutes. I put the fried thighs on top and poured salted water so that the water covered the rice by 3 cm.
Then she put the baking sheet in the oven preheated to 180 ° for 40 minutes. The dish turned out to be very appetizing in appearance, and most importantly, delicious. The rice just crumbled, and the chicken melted in the mouth.