CHICKEN WITH RICE

Chicken with rice I prefer white – without adding dry or liquid broths available in hypermarkets and changing the color and taste of traditional Bulgarian rice.

As for the broths – I prefer mine, which I invented myself and became an extremely tasty abyss with changing the color of the rice, but only complementing the aroma of the dish.

To prepare delicious rice requires some subtleties, which I have divided into four steps:

– pre-roast the meat by placing half a bay leaf under each leg / try it, you won’t regret it /;

– put the rice to soak in cold water for 30 minutes / I put it while I prepare the other ingredients to it and fry the onion /;
– when it’s time to bake the rice, pour warm water over it, not cold;
– I mix 50/50 of my broth with water.

Necessary products:

2 chicken legs

1/2 tsp White rice

1 medium onion

1 carrot

1 green pepper

salt, pepper, dill

Method of preparation:

As I said above, pre-roast the chicken and when it is ready, set it aside.

Fry onions with carrots and add rice.

After the rice has turned white, transfer it to the chicken pan.
Add the finely chopped pepper, salt, dill and pepper.
Pour warm water and bake until the rice is ready.