Summary

Ingredients

• 1 large potato (s)
• 400 g rice
• 1 onion (s)
• 2 carrot (s)
• 1 chicken
• salt
• 1 vegetable stock cube
• 600 ml water
• little oil

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Instructions

1. Brush an ovenproof baking pan with a little oil. Peel the potatoes and cut into round slices, then spread them on the base in the baking pan. Wash and dry the rice, then spread it on the potato slices and lightly salt. Chop up the vegetable stock cube and distribute it on top. Now carefully pour the water onto the rice so that there are no holes in it.
2. Peel and chop the onion and fry in a pan until golden brown. Peel the carrots, grate them into fine strips and fry them in the pan until al dente. Now spread the onion and carrots on the rice.
3. Chop the chicken, season to taste and spread over the rice. Cover the baking pan with a lid or aluminum foil.
4. Bake in a preheated oven at 180 ° C for about 1 hour. Then open the baking pan and bake for another 20 minutes, until the meat has a nice color. Serve immediately.