Chicken and rice pilaf
Instructions
Cut in 4 parts a 1500 g chicken and FRY in 50 g of butter until it is nicely Golden.
Remove from heat and place in a baking dish from the oven.
Let wilt in 50 g of butter a sliced onion, add 240 g of rice and turn it back around well why absorb all the fat.
Add 75 cl chicken broth, pepper and pour it all over the chicken.
Cover the baking dish with aluminum foil and pass it to the hot oven for 25 minutes, until the broth has been absorbed.
Ingredients and dosing for 4 persons
- 1 1500 g chicken in 4 parts
- 100 g of butter
- == 1 sliced onion
- 240 g of rice
- 75 cl of chicken soup
- Pepper