Description
Rice casserole, bright, juicy with the sweetness of corn exploding on the tongue, soaked with meat juice. Mmm... Just bliss and it is very easy to prepare
Ingredients
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Chicken thigh
8 piece
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Salt
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Paprika sweet
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Figure
200 g
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Onion
1 piece
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Carrots
1 piece
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Corn
1 can
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Water
2 cup
Cooking
Chicken thighs rubbed with salt, paprika and pepper. I pre-released from the skin and bones. But it is optional
Onions finely chop, carrots to RUB on a small grater
Fry in vegetable oil until Golden brown. Add the corn and rice. Cook at low heat for another few minutes stirring
Season with salt and pepper, put into a form
From above to lay out the hips
Cover with water and bake about an hour at 200 degrees. Before serving, sprinkle with herbs. Bon appetit!
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