rice chicken wrap

Ingredients for rice-wrapped rice recipe
1 water glass rice with rice
4 pieces of chicken breast meat
2 cups of water
Half onion
40 gr cashew nuts
2 tablespoon finely chopped fresh basil
Half a teaspoon turmeric

Half a teaspoon of freshly grated nutmeg
Fresh ground black pepper
1 tablespoon olive oil
Half sweet spoon butter

How to Build Rice Chicken Wrap
Thaw chicken meat with a knife and then thin it with meat. Sprinkle with salt and pepper. Wash rice with plenty of water and siphon. 1 tablespoon olive oil with edible oil and melted half-spoon butter. Roast the onions with chopped onion and cashew nuts for 2-3 minutes. Continue stirring by adding rice. Add all spices, salt and water except basil. Cook the rice water until covered. When the rice is full of water, turn off the fire and add basil and let it cool. Fill the inside of the thinned chicken with tightly wrapped aluminum foil and close its ends. Place it in the oven bowl and add hot water until it is half-cooked and cook for 30 minutes at 200 degrees. Remove the chickens you remove from the frying pan and fry for a few minutes in a non-stick pan that you add a little butter. Slice and serve hot.
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