Description
The recipe I found in the magazine "Matter of taste", I wanted to cook, but decided to make one small change. In the original offer regular rice, and only raisins, I took the brown rice and added dry cranberries and prunes. It's hard for me to describe what happened in the end, I'm afraid I can't tell you all the flavors! But I'll try. Tender, soft, juicy, flavorful chicken, rich sweetness of the raisins and prunes, and sour cranberries. Well, brown rice, which are delicious, in conjunction with the same raisins, cranberries and prunes for my taste, excellent! From the result, I love it! Thanks to the magazine!
Ingredients
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Chicken
8 piece
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Figure
1.5 cup
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Onion
3 piece
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Olive oil
3 Tbsp
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Carrots
2 piece
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Raisins
0.333 cup
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Cranberry
2 Tbsp
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Prunes
4 piece
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Garlic
1 piece
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Black pepper
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Salt
-
Water
1 l
Cooking
The products required.
Prepare the chicken, wash, cut into pieces, coarsely chop the onion, grate on a coarse grater carrots, wash the rice and dry fruits.
In a large saucepan, at least 5 liters, preferably with a thick bottom, heat the olive oil, fry the chicken until Golden brown on both sides.
Take out.
In the remaining fat, fry the onion, also until Golden brown.
Return the chicken to the fried onions.
On top, evenly spread carrots, garlic, sprinkle with salt, pepper, paprika (who loves cinnamon).
Mix rice with raisins, cranberries and prunes, salt, pepper, paprika and cinnamon, who he wants.
All this mixture, also evenly spread on top of the carrots with garlic.
A small trickle of boiling water, gently pour the contents so that the rice is covered by 2-3 cm
Cover with a lid and leave to stew on low heat (I put in a divider) for 2 hours, until rice and meat, and water during this time, completely evaporates. In any case you don't stir. In the process of slow boiling, the chicken pieces rise up, mingling with the rice. Put on a dish or plate wide spatula or a large spoon, taking out the rice with the chicken on the bottom. A fragrant, delicious dish, try it, you will not be disappointed! For me now, other pilaf does not exist, unless, someone on the Cook put the recipe even tastier! Bon appetit!!!
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