Summary

Ingredients

• 1 large chicken, cut into 8 parts, with offal
• 2 large onions, depending on taste)
• 2 medium clove (s) garlic
• 3 medium carrot (s)
• 2 cup rice
• rosemary
• leaves Bay
• 1 tablespoon rapeseed oil
• Oil, for frying
• salt and pepper

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Instructions

1. Wash the chicken pieces and offal, pat dry, season with salt, pepper and fry until golden brown in a hot pan. Take out the meat.
2. In the same pan, fry the chopped onions, garlic and carrots with a little salt and place in a saucepan. Put the meat, rosemary and bay leaves on top. Cover the chicken pieces with the rice that has not yet been cooked. Pour hot water and 1 tablespoon of rapeseed oil over everything until the meat is covered with water, but not higher than the rice. Salt, a little pepper and cook for about 10 minutes on the highest setting with the lid closed.
3. After 10 minutes, poke a hole in the middle with a knife and see if there is enough water. If necessary, add more and cook on the lowest setting for about 25-30 minutes. Check again and again so that nothing burns. Finally let it rest for about 15 minutes and stir completely before serving.