Description
So why reinvent the wheel if a small improvement already... and the risotto with marinated chicken and aspen, with rice INDICA GOLD from TM Mistral - don't decorate this one of the Christmas Lunches, dinners?! Of course, decorate. Help yourself.
Ingredients
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Chicken
1 piece
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Figure
1.5 cup
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Onion
4 piece
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Carrots
2 piece
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Mushrooms
300 g
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Adjika
2 Tbsp
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Zira
1 tsp
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Garlic
3 piece
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Vegetable oil
100 ml
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Salt
Cooking
Chicken wash, dry. To cut the drumsticks, thighs and wings, remainder cut into pieces smaller. Marinate the whole chicken in the sauce for 2 - 12 hours.
First, fry in vegetable oil on the Shin, the upper part of the wing and the thigh until cooked. Wash, peel and chop the onion. Wash, peel and grate on a "Korean" grater carrots.
Ready large pieces of chicken and put aside. In the same oil put small pieces and fry on high heat for 5 minutes, to blush. Add the onion. Fry 5 minutes, stirring.
Add the carrots, fry. Add ground cumin, salt a little harder, because we have more rice and mushrooms.
Add the frozen mushrooms, stir and fry for 5 minutes. The pilaf is better behave boletus or mushrooms, they are dense. Zirvak ready.
Measure out 1.5 cups of rice. Rice INDICA GOLD TM Mistral is not necessary to rinse or dunk, which is very convenient.
To fill the entire surface servaka even layer of rice. Carefully pour 2.5 cups of boiling water.
Peel the husk from the top of the garlic head, trim the bottoms.
Place the garlic in Fig. To cook the pilaf over low heat 30 minutes, until the rice is tender.
Put on the lagans or a big dish slide, spread out around the fried chicken pieces. Serve immediately. With vegetable salads, pickled vegetables.
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