A hearty and tasty second course – rice with chicken fillet and onions. This is a very simplified version of pilaf. But thanks to cooking in a pot, it turns out such a delicious dish that everyone will forget to think about whether it is pilaf or just rice with chicken.

Summary

Ingredients

• Rice – 180 g
• Chicken meat (fillet) – 200 g
• Bulb onions – 2 pcs.
• Vegetable oil – 2.5 tbsp + for greasing pots
• Ground black pepper – 0.25 teaspoon (to taste) + for serving
• Salt – 1.5 teaspoon (to taste)
• Fresh greens (for serving) – 3 branches

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Instructions

1. Boil 600 ml of water, add 0.5 teaspoons of salt. Wash the skinless chicken fillet, put it in boiling salted water.
2. Boil the chicken fillet over low heat until soft, for 30 minutes.
3. Cut the boiled fillet into large 3-4 cm pieces.
4. Strain the broth.
5. Peel the onion, wash and cut into small cubes.
6. Put the onion in a frying pan with heated vegetable oil and fry over medium heat for 3 minutes, stirring occasionally, until golden brown.
7. Rinse and dry the rice.
8. Then add the washed and dried rice to the onion and continue to fry, stirring frequently, until the rice is translucent, 5 minutes.

   

9. Put rice and onions in four portioned ceramic pots (or one large) greased with vegetable oil.
10. Add chicken fillet.
11. Season with salt, pepper and mix well.
12. Pour the rice with chicken with hot strained broth, in which the chicken was cooked.
13. Cover the pots with a lid, put them in the oven, and cook rice with chicken at 180 degrees for 25-30 minutes.
14. Finely chop the greens.
15. Put the cooked rice with chicken on a plate.

    

16. Sprinkle with ground pepper and herbs.
17. Serve with pickles or vegetable salad.

Enjoy your meal!