Onions finely chop and fry in a pan until soft and a nice brown colour in butter.

Rice wash. I have a mixture of parboiled and wild rice. Mix the rice with the fried onions, salt, pepper and spread in a greased with vegetable oil form or in a deep pan. Pour water so that it does NOT cover the rice, and just seemed out of it.

Yuri uses chopped whole chicken, I took the Shin. You need to take that will give juice. Ie, use some wings - not the best option. So, the chicken salt, pepper, spread on the rice, sprinkle with vegetable oil and send in a preheated 180 degree oven, until the rice is tender. I left 50 min. NEXT, I will DESCRIBE a VERY IMPORTANT POINT. A must-read!! You need to avoid burning of rice. I.e., water if necessary to pour. Why not to pour more at once? As Yuri says, you need to figure in passing "washed" and juices of the chicken. I poured the water two times every 20 min., Almost to the same level as the first time. On 50 minutes the rice was ready.

While the dish is baked, prepare the sauce. Milk at room temperature mix thoroughly with mayonnaise and melkorublenym garlic. Reduce the amount of garlic. In this dish he has a very soft, delicate and subtle taste! Not sharp and sharp! It is very tasty! 50 grams I got is 2.5 small head.

So, after the rice and chicken is ready take the dish out of the oven. The oven temperature INCREASING to 220 degrees. Fill the dish with the sauce and again sent to the oven.

When the sauce STARTS to BOIL, take out and allow to stand for 5 minutes, the dish is slightly warm and soaked. Before serving, sprinkle with parsley. Our "Chicken with garlic on rice" is ready!