Rice with chicken in a frying pan: recipes for a delicious side dish. Recipe for rice with chicken in a frying pan

21.03.2024

For those who are desperately short of time to cook dinner for the family, I suggest cooking rice with chicken in a frying pan. The recipe for preparing such a dinner is very simple, and the dish will be tasty, satisfying and will not require much time to prepare.

– 3 cloves of garlic,

– 1 cup rice (basmati),

- 2 pcs. onions,

– 70 ml. vegetable oil,

1. First, peeled onions should be cut into quarters and carrots into strips.

2. Then the chicken must be washed well, dried with a paper towel, removing all excess moisture, and then cut into small pieces.

3. Next, take a deep frying pan, pour oil into it, and start frying the onions first, then add the carrots, mix, and only now you need to put the chopped chicken in the frying pan. Fry over medium heat for 15 minutes.

4. Rinse the rice well in several waters, place it in a frying pan with the chicken and add two glasses of hot water, then add all the spices.

5. Next, bring the contents of the frying pan to a boil, cover with a lid, turn the heat to the lowest setting and simmer for 15 minutes, then add peeled garlic cloves to the dish and simmer for another five minutes.

mama-gotovit.ru

Rice with chicken in a frying pan: recipes for a delicious side dish

It’s probably hard to meet someone who doesn’t like pilaf. This dish, which came to us from oriental cuisine, has long taken its rightful place on our menu. And how many of his recipes can be found today! Let's look at how to cook rice with chicken in a frying pan. In essence, this is the same pilaf, only it cooks much faster and turns out no less tasty.

Cooking your favorite dish with green peas

How to cook rice with chicken in a frying pan quickly and unusually? It’s very simple: add green peas and herbs to meat and rice, and you will get a tasty and delicious dish.

500 g chicken meat;
2-3 garlic cloves;
onion head;
olive oil;
500 g rice;
chicken broth;
200 g green frozen peas;
cilantro;
salt;
pepper mixture.

Preparation:

Wash the chicken meat, dry it and cut into small pieces. Fry it in olive oil until it is golden brown, and then transfer it to a bowl.

Peel and chop the onion and garlic cloves, sauté the vegetables in the oil in which the meat was fried.

As soon as the vegetables are ready, add the chicken to them, pour in the broth, which we boil in advance, almost to the top, and add chopped herbs.
Bring the broth to a boil and add rice to the pan. It must first be washed, as they say, in seven waters.
Cook the rice over low heat without covering the pan with a lid. Cook until the broth has almost evaporated.
When there is very little liquid left, add the previously defrosted peas and add a mixture of peppers and salt. Stir and simmer until the rice is ready.

Make sure the rice doesn't burn. If necessary, add a little filtered water or broth.

Holiday side dish

Rice with chicken in a frying pan prepared according to this recipe can be safely served as a side dish on a holiday table. Fresh tomatoes and spices will add an exquisite taste to the dish. The way it is presented is also interesting. In general, what can I say? Let's try to cook better.

2 tbsp. rice;
2-3 fleshy tomatoes;
350 g chicken meat;
3 tbsp. filtered water;
onion head;
25 g butter;
ground black pepper;
spice mixture;
salt;
refined vegetable oil.

Preparation:

Wash the meat and cut into medium pieces.
Peel the onion and chop into cubes.
Add vegetable oil and then butter to a deep frying pan. Lay out the onion and sauté it.

Add chicken to the onion and fry.

When the meat turns white, add the washed rice to the pan and stir. Cover with a lid and simmer for three minutes.

Then pour 1 tbsp into the pan. filtered water and cook the dish on the minimum burner level.
Now we monitor the liquid level. After about ten minutes it will become less and we will need to add another 1 tbsp. water and simmer the dish further.
After 10-15 minutes, pour in the last glass of filtered water and add ground black pepper, salt and spices. Simmer the dish over low heat until the rice is cooked. Don't forget to cover the pan with a lid.
When there is very little liquid left in the pan, add diced tomatoes to the meat and rice. If you wish, you can remove the skin from them by pouring boiling water over the tomatoes.

Simmer the dish until the excess liquid in the pan evaporates. Just make sure the rice doesn't burn. The finished dish should have a consistency similar to risotto.
Place the rice with meat and vegetables in a neat mound and decorate with sprigs of fresh herbs.

Chicken pilaf in a frying pan in minutes

If you need to quickly prepare a hearty and tasty lunch or dinner, this recipe will come to your rescue. And barberry and cumin will add piquancy and an unsurpassed aroma to the dish.

350 g chicken meat;
onion head;
carrot;
1.5 tbsp. rice;
garlic cloves;
½ tsp. cumin;
1 tsp. barberry;
ground red and black pepper;
filtered water;
refined vegetable oil;
salt.

Preparation:

We prepare and cut the meat. Fry it in vegetable oil until golden brown.
We clean and chop the vegetables: onions into half rings, and grate the carrots.
In a separate frying pan, sauté the onion and then place it on top of the meat.
In the same pan, fry the carrots and place them on top of the onions.
Now pour in hot water so that the liquid covers the ingredients by approximately 1 cm.

Cover the pan with a lid and simmer the dish on the lowest burner level for fifteen minutes.
Add barberry, cumin and pepper to the pilaf, and also salt it.
Wash the rice and place it in an even layer on top of the carrots. Add filtered water so that it covers the rice by 2 cm.

Cook the pilaf over low heat until the liquid evaporates to the level of the rice. Do not cover the pan with a lid.
Then insert whole peeled garlic cloves, cover the pan with a lid and cook the pilaf for about fifteen minutes.

Place the finished pilaf on portioned plates and serve.

Juicy chicken with rice and prunes

Let's cook pilaf in a frying pan with the addition of prunes. This dish will not leave any gourmet indifferent. By the way, instead of prunes, you can add dried apricots. It will also turn out very tasty.

0.5 kg of chicken meat;
50 g prunes;
1 tbsp. l. dried basil;
2 tbsp. l. curry seasonings;
3-4 tbsp. l. sour cream;
2 tbsp. filtered water;
olive oil;
1 tbsp. rice;
salt;
ground black pepper.

Preparation:

First of all, pour water over the prunes and leave for half an hour.
Wash and cut the chicken fillet. Fry it in olive oil until golden brown.
Now add sour cream, salt, basil and pepper to the pan. Simmer the dish for 2-3 minutes.

Place the washed rice, distributing it evenly. Pour in the specified amount of water.

Cook the dish for about five minutes, and then lay out the prunes, after draining the water from them.
Simmer the pilaf until the rice is ready.

This is how easy and quick it is to cook rice with chicken in a frying pan! Try all the options and you will definitely choose the one you like. Cook with pleasure and bon appetit!

ladyspecial.ru

Quick rice with chicken

I cook this dish quite often. Especially when you need to quickly prepare a full meal for several people. And not only because it really takes very little time, but also because all my family and friends really love Rice with chicken, prepared according to this quick recipe, and I always have the ingredients for it in my house.

If you follow all the steps correctly, it will take 30-35 minutes to prepare this dish, and for the last 15 minutes only your stove will work, and you can do other things. The secret to quick cooking is that everything is cooked in one pot and minimal preparation is required. In essence, it is a traditional rice porridge with meat, but very tasty and satisfying.

Of course, experienced housewives have known all this for a long time, but beginners will be interested in such a simple and quick recipe. During our student days, this recipe also often helped us out - rice is tasty in the presence of any amount of meat, even very small ones.

To prepare rice with chicken we will need:

— Chicken fillet – 600 g

— Rice (any) – 1-1.5 cups

— Garlic – 2-4 cloves (more if you like a lot of garlic)

- Salt, pepper, seasonings, herbs - to taste

— Vegetable oil (or other fat for frying) – 50 – 100 g. (choice of fat and quantity depends on your preferences).

Cooking rice with chicken quickly

We perform all the steps described below in the order described.

Place a thick-walled saucepan (like a cauldron) or a deep frying pan on low heat. Pour in the oil (you can only use half of what is planned).

While the oil is heating, quickly wash the chicken, cut into medium-sized pieces (cubes with a side of about 2 cm), pepper, salt, and sprinkle with your favorite seasonings. Stir and place in a pan and let it fry. The fire can be strong, but it is necessary to monitor it; we can cover the chicken with a lid, but we don’t have to cover it yet if we want the meat to have a golden brown crust.

Wash the rice and add water in a separate bowl at the rate of 1 part rice to 2 parts water. Set aside.

We peel and cut or grate the carrots, peel and chop the onions (we chop the onions and carrots as we like or as we know how). Stir the chicken so that it is fried on the other side and sprinkle the vegetables on top. Close the lid and control the heat so it doesn't burn.

Now peel and finely chop the garlic and herbs. Pour into a saucepan and stir.

Place rice and water on top - distribute the rice evenly. Let's add some salt. Turn on high heat.

It should take 15-20 minutes until this point, depending on the amount of ingredients and your skill.

When the water boils after a minute or two, reduce the heat to low and set aside for 15 minutes.

That's it - nothing more is required from us. We can get busy making the salad, setting the table, or doing other things.

After 15 minutes, turn off the rice and do not open the pan until the dish is served. You can eat it right away, but after standing for a few minutes, the rice will become even tastier and more aromatic.

You can serve rice in a shared plate or in portions. Any vegetables or salads will suit it.

At any stage of cooking, if you have time and desire, you can experiment - add bell peppers, tomatoes or tomato sauce, ginger or something else to your taste, add mushrooms, try different seasonings and spices.

If you have time and desire, the stage of frying meat and vegetables can be slightly increased until golden brown, and only after that add rice to the pan.

This rice can be cooked with other meat, but here you will have to take into account the cooking time of the meat, which can take longer to cook than chicken.

During cooking, you can use a minimal amount of oil, just make sure that nothing burns. And add the remaining oil to the finished dish. This will be more useful and no less tasty.

If you like to cook chicken, check out this post:

vkusnyjrecept.ru

Recipe for cooking chicken with rice in a frying pan

Rich in the flavors of pan-fried chicken, rice can be achieved by cooking it directly in the pan. All the flavors and aromas of the spices used will also transfer into the rice.

4 chicken breast fillets
1 piece onion
1 tbsp. spoon chopped ginger
3-4 cloves of garlic
1 teaspoon curry
1 teaspoon ground coriander
1/4 teaspoon cinnamon
200 g dry rice
600 ml chicken broth or water
salt to taste

Recipe

Cut the fillet into small pieces. Chop garlic cloves, onion, ginger.

Chicken with rice in the oven is a slightly unusual combination, because most often other ingredients are used, for example, potatoes. But the result is a very satisfying and flavorful dish.

This is the simplest preparation option.

Required Products:

A little vegetable oil and spices to taste;
Chicken carcass or individual parts;
Two glasses of rice;
Onions and carrots, one each.

Cooking process:

Start by preparing the vegetables. To do this, cut them into small pieces and place them on the bottom of a baking dish.
Pour the required amount of rice onto the vegetables and fill everything with water. Add the necessary spices and vegetable oil here.
If you are using a whole chicken, it is best to cut it into pieces. Then the prepared meat is rubbed with seasonings and placed on top of the rest of the products.
Place the dish in the oven for about 60 minutes at a temperature of 180 degrees.

Under the cheese crust

A wonderful dish that not only looks beautiful, it is aromatic and very tasty.

Required Products:

A few cloves of garlic;
About 300 grams of cheese;
A little sour cream or mayonnaise;
About a kilogram of any chicken;
400 grams of rice;
Various spices to suit your taste.

Cooking process:

The cereal must be half cooked; to do this, boil it for about 15 minutes.
In a separate bowl, simmer the chicken a little, reserving the broth.
Remove prepared meat from bones and veins. Then chop and mix with a small amount of grated cheese, sour cream, garlic and seasonings.
In the selected cooking dish, preferably deep enough, pour a little of the remaining chicken broth, then some of the rice. To cover the entire bottom and place the chicken on top.
Place the remaining rice on top of the meat again, fill the mold with broth and cover with a layer of grated cheese.
Cook in an oven preheated to 200 degrees for at least 20 minutes.

Chicken stuffed with rice, baked in the oven

Chicken stuffed with rice is an excellent option for a hearty holiday dish.

Required ingredients:

Onions and carrots - one piece each;
Whole chicken carcass;
A few spoons of sour cream;
A glass of rice;
Garlic, salt and other spices at your discretion;
A little vegetable oil.

Cooking process:

Prepare the meat: rinse it well, let it dry and rub with the selected spices.
Separately, mix sour cream with grated garlic and also process the chicken with this mixture. Let it sit for about 20 minutes.
Chop the vegetables, better grate and fry a little. Cook the rice until half cooked, then mix it with the fried vegetables. Don't forget to add salt.
Fill the chicken with the resulting mixture of rice and vegetables, and secure its end with a skewer or several toothpicks so that the mixture does not crawl out.
Cook the dish in the oven for at least one and a half hours at a temperature of 180 degrees.

Rice with vegetables and chicken in the oven

Cooking rice with vegetables and chicken is quite simple, Moreover, almost any vegetables can be used.

Required Products:

A little vegetable oil;
Chicken whole or in parts;
Several tomatoes;
Carrots, onions and garlic;
Herbs and spices to taste;
Two glasses of rice.

Cooking process:

First, prepare the chicken. If you bought it entirely, then you need to divide it into parts. If you have fillet or legs, then start frying it in a frying pan.
Separately, chop the garlic and lightly fry it, then place it on the bottom of the cooking dish.
Place the chicken on top of the garlic, and pre-cut and fried tomatoes and carrots on top. note that All vegetables are chopped, not grated.
Chicken with vegetables is covered with rice, chopped herbs, everything is sprinkled with selected spices and filled with water.
The dish is prepared in just over 60 minutes at 200 degrees.

Stuffed with rice and mushrooms

Champignons or any other mushrooms are perfect for cooking.

Required Products:

A glass of rice;
Approximately 200 grams of mushrooms;
One egg;
Carrots and onions, one each;
Whole chicken carcass;
Spices to taste.

Cooking process:

Wash the meat well, then roll it thoroughly in the spices you have chosen and leave to stand for about thirty minutes.
Boil the rice a little until it is almost ready. Chop the vegetables and lightly fry them, add one egg to them.
Mix the resulting vegetable mixture with rice, add seasonings and stuff the insides of the chicken with this mixture.
Cook in the oven for an hour or more until golden brown.

Recipe with sour cream

This is a fairly high-calorie dish, but incredibly tender, tasty, and juicy. Suitable for both a hearty lunch and a festive table.

Necessary products for cooking:

A large package of not too fatty sour cream - about 500 grams;
A glass of rice;
Salt, garlic and pepper - all to your taste;
Whole chicken or pieces.

Cooking process:

Start by preparing the meat. It is better to cook from a whole chicken, then you will have different parts. The chicken must be divided into small pieces and washed.
Then the meat is rubbed with garlic, various spices, it is advisable to add freshly ground black pepper. Everything is poured with sour cream on top and placed in a deep container in the refrigerator for at least 60 minutes. During this time, the meat will become softer and more flavorful. After the allotted time, the chicken must be baked in the oven until fully cooked at a temperature of 180 degrees.
While the main component is cooking, it's time to start working on the rice. It needs to be lightly boiled, about 10 minutes after the water has boiled. Then, when the meat is ready, you first need to remove it from the mold and fill it with boiled rice. Place the chicken on top of the cereal again and bake the dish for another 15 minutes until an appetizing crust appears. Note, In order to preserve the taste of the dish, you must not disturb the layers when serving: first the rice, then the chicken.

A pre-coated layer of sour cream gives the chicken a golden, delicious crust.

Chicken meat allows any cook to quickly and tasty prepare lunch or dinner. Today, on the Internet you can find many recipes, the technology of which allows you to achieve a unique taste by adding certain spices. In any case, chicken meat does not lose its tenderness and natural taste. But with all this, we often ask ourselves the question - what to cook for a side dish? Potatoes, pasta, buckwheat, rice, etc. are used. You need to correctly understand that a properly selected side dish for chicken meat can not only emphasize, but also clearly reveal exactly the zest that you tried to achieve in the process of preparing it. Today we will look at several recipes for cooking chicken with rice, among which you will definitely be able to find exactly the one that will most likely become a favorite among your family and which you will proudly serve on any holiday table.

Recipe 1: Rice with chicken in a slow cooker

It would seem that you can cook any dish in a slow cooker, especially rice with chicken. But that’s not entirely true. The result largely depends on the addition of additional ingredients and spices. Let's look at the simplest of them, but very tasty.

Required ingredients:

— chicken fillet - 0.5 kg;

- sesame oil - 2 tbsp. l.;

- soy sauce - 3-4 tbsp;

- dried ginger - 1 tsp;

- honey - 1 tsp;

- garlic - 2-3 cloves;

- rice - 2 measuring cups.

Cooking method:

First, let's process the chicken fillet. We remove all the veins from it, remove the cartilage, wash it and cut it into pieces. Peel the garlic cloves and grind them in a mortar. Place the pieces of meat in a bowl, add garlic and all other ingredients except rice. We move everything into a special multicooker bowl, and distribute the rice on top and pour 3-4 glasses of boiled and cooled water. Turn on the “Pilaf” mode and press the “Start” button. That's it, your participation in preparing the dish ends. All you have to do is wait for the signal, open the lid of your multicooker and mix carefully. Simple and delicious.

Recipe 2: Thai Rice with Chicken and Vegetables

Required ingredients:

- chicken breast - 400 g;

- ground ginger and turmeric - 8 g each;

- ground coriander and cumin - 15 g each;

- ground pepper and salt - 12 g each;

— cane sugar - 15 g;

— zucchini - 150 g;

— bell pepper - 2 pcs. different color;

— celery - 100 g;

- green part of onion - 40 g;

- lime juice - 1 tbsp. l.;

— sweet peas - 180 g;

— honey - 15 g;

- vegetable oil - 80 ml.

Cooking method:

First, let's prepare the marinade. To do this, mix turmeric, cumin, ginger, sugar, salt, pepper and coriander. Cut the breast into cubes and place in a bowl with spices. Mix everything well so that each piece of meat can be thoroughly soaked.

We take bell peppers of different colors, for example yellow and red. This will not change the taste, but the dish itself will look more appetizing and vibrant. Peel them from seeds and cut them into large strips. Wash the young zucchini and, without removing the skin, cut it into circles. Cut the peeled celery into bars, and chop the green onion feathers into 2 cm long pieces.

Heat the oil in a frying pan and fry the chicken pieces. Gently stir during frying so that they can brown on all sides. Use a slotted spoon to remove them from the frying pan and place them on a plate. Separately fry the prepared vegetables, then add the sweet peas and continue frying all together for a few more minutes. Add chicken meat and mix.

Add lime juice and honey. Stir again and cook for another 2 minutes. Ready.

Recipe 3: Chicken stuffed with rice and seeds

This is the original recipe for chicken and rice.

Required ingredients:

- medium-sized chicken;

- a glass of rice;

- pumpkin seeds - 0.5 cups;

— 0.5 sunflower seeds;

- garlic - 5 teeth; onion - 1 pc;

— mayonnaise - 2 tbsp;

- butter - 2 tbsp;

- pepper and salt to taste.

Cooking method:

First, boil the rice. In our case, brown rice works well, but if you don’t have it, it’s okay - it’s still delicious. Boil the rice for 10 minutes, then drain through a colander and wash under the tap.

Clean the chicken carcass, wash it and dry it thoroughly with a towel. We stuff the meat with garlic, having first made several cuts in the meat. Be careful not to damage the skin of the chicken!

Chop the onion and put it in a frying pan to fry in butter. We send boiled rice and seeds here. Salt and pepper to your taste - this will be the filling for the chicken. Here, if you wish, you can add other ingredients at your discretion. For example, any greens or diced bell peppers work well. So, remove from heat, let cool slightly, and stuff the chicken.

Secure the hole with a toothpick. Rub the carcass with salt and pepper and brush with mayonnaise.

Preheat the oven to 200 degrees and place the chicken in a mold. Send to bake for 50 minutes.

Recipe 4: Rice with chicken - flavorful chicken wing pilaf

It's quick and easy to prepare.

Required ingredients:

— chicken wings - 1 kg;

— rice - 2-2.5 cups;

- garlic - 3-4 cloves;

- onions - 3 pcs;

— carrots - 2-3 pcs;

- salt - 1 tbsp. l.

- spices for pilaf: 1 tsp;

- barberry - 1 tsp;

- vegetable oil - 2 tbsp. l.,

- ground pepper to taste.

Cooking method:

First, prepare the wings, wash them and dry them well. Then cut into half rings and chop the carrots into strips.

Cut the wings into two parts and place them in a frying pan with vegetable oil to fry. Let's put them in a cauldron. Place the chopped onion in the frying pan where the wings were fried and fry it over medium heat until golden brown. We send the onions to the wings in the cauldron. Now we will fry the carrots, which after the procedure we will place on top of the onions in the cauldron. Distribute in an even layer, without stirring the layer, and pour boiling water so that the water covers the top layer of carrots. Turn on low heat and cook for approximately 10 minutes. At the end, add spices and salt to taste.

We send rice there. Level the layer, tamp the rice with a slotted spoon and pour boiling water again until the water covers the rice by about 2 cm. Cook over medium heat without covering the cauldron with a lid. The rice should absorb all the water. As soon as the water disappears, add a few cloves of garlic to the pilaf, cover with a lid and continue cooking over low heat for another 15 minutes. Turn off and leave the dish covered for another 10 minutes. Your dish is already completely prepared. Before serving, you can sprinkle it with finely chopped herbs to your liking.

Recipe 5: Spanish Chicken Rice

Required ingredients:

- chicken thighs - 700-800 g;

— onion - 1 piece;

— bell pepper - 1 piece;

— rice - 200g;

- garlic - 2 teeth;

- zest of 0.5 lemon;

— frozen green peas - 150 g;

— olives stuffed with lemon - 50-60 g;

- dry oregano, wig - a pinch;

- cilantro - 5 branches;

- vegetable oil - 1 tbsp.

Cooking method:

Chop the peeled onion. Cut the bell pepper in half, remove the seeds and cut into half rings. Finely chop the garlic cloves with the tip of a knife.

A saucepan with a thick bottom is ideal for preparing this dish. Pour oil and put chicken thighs in it. Sprinkle them with paprika, mix and fry on each side for 5 minutes. Place it on a plate. In their place we will send onions, bell peppers and sprinkle with chopped garlic. Stirring gently, fry for 4-5 minutes. Add the washed rice and continue cooking together for another 1 minute. Now pour 450 ml of boiled water, add lemon zest and dry oregano. We will also send the fried thighs here and bring to a boil over high heat. Cover the cauldron with a lid and immediately reduce the heat. Cook for another 20 minutes.

Add frozen peas and continue cooking for 3 minutes. Turn off the heat and leave the dish under the closed lid for another 5-7 minutes. Now you can place the finished dish on plates, sprinkle with stuffed olives and cilantro.

— To make your dish even more interesting in taste, we recommend adding 50 ml of white wine to the rice instead of water. It will make its taste richer, brighter, and give it a special aroma.

— Before sending the rice to cook, be sure to rinse it in several waters until the water becomes clear.

Chicken goes well with almost all side dishes. Together with rice grains, it is most often prepared in the East, seasoned with a large number of spices. The result is always a very tasty and satisfying dish. How to successfully cook chicken with rice in the oven is described in detail in our selection.

For such a treat, you can take not only fillet, but also any parts of the chicken carcass - thighs, drumsticks, wings. You will need 600 grams of them. Other ingredients: medium carrot and onion, 1 tbsp. round white rice, half a sweet red or yellow pepper, two pinches of pepper, salt, 2 large tablespoons of vegetable oil and the same amount of soy sauce without additives, small. spoon of sugar and garlic cloves.

If possible, marinate the chicken overnight. To do this, it is smeared with soy sauce combined with salt, sugar and crushed garlic.
For a fragrant vegetable dressing, chopped onions, carrots and peppers are well fried. You can add any spices to them.
The rice is washed until the water is clear. It will be used raw.
First, a vegetable “pillow” is laid out in the mold. Rice is evenly distributed over it. On top is chicken.
The products are poured with two glasses of salted boiling water. Pepper is also added to it.
Cook under foil for 70 minutes at 190 degrees.

The readiness of the dish is checked by the rice. Once it is cooked, you can remove the pan from the oven.

Chicken stuffed with rice, baked in the oven

A stuffed bird looks great on a holiday table. The filling for it can be made from white rice. It will take 1 cup. The remaining ingredients: chicken carcass, onion, carrot, 3 large spoons of sour cream, garlic clove, salt, aromatic herbs.

It is better to use for stuffing large broilers. This will allow the meat to retain its juiciness. The carcass is washed, dried, rubbed with salt, as well as sour cream with garlic and aromatic herbs.
The rice is cooked until tender in salted water. Carrots and onions are sautéed in butter. These products are combined for the filling. They stuff a chicken carcass.
To prevent the filling from falling out, the bird can be sewn up or secured with toothpicks.
Chicken stuffed with rice will be baked for 1.5-2 hours in the oven.

If you don’t have sour cream on hand, you can safely replace it with mayonnaise. It is also important to lubricate the carcass with its own fat during the baking process.

Rice with vegetables and chicken in the oven

With this method of cooking, you don’t have to worry that the rice will burn. It will turn out exactly as you need - tender, soft, crumbly. Take 2 cups of cereal. Other ingredients: 2 onions, 800 g of any parts of a chicken carcass, 3.5 tbsp. filtered water, 2 tomatoes, sweet bell pepper, small. a spoonful of turmeric, curry, ground ginger, sweet paprika, salt.

Some of the spices and salt are mixed and then rubbed into the bird. It will marinate while the rest of the ingredients are prepared.
Onions and carrots are cut into cubes and lightly browned.
Next, the vegetables are fried with pieces of tomatoes and pepper. They do not need to be cooked for long to ensure that the slices remain juicy.
The rice is thoroughly washed until the water is clear. It is poured into a frying pan. The products are sprinkled with spices.
Together, the ingredients remain on the fire for another 7-8 minutes. At the same time, they need to be stirred constantly.
Next, rice with vegetables is laid out in a mold. Pieces of chicken are distributed on top, and salted boiling water is poured. The rice should be completely covered with water.

Cook rice with vegetables and chicken for 45 minutes under foil at medium temperature.

Stuffed chicken with rice and mushrooms

You can also use rice with various additives as a filling. For example, it goes well with mushrooms. It is better to take champignons (200 g). The remaining ingredients: 1.5 kg chicken carcass, 90 g long rice, 160 g white onion, a pinch of paprika, salt, 2 large spoons of unflavoured oil.

Mix paprika, salt and oil in a bowl. The carcass is rubbed with this marinade. It needs to be treated thoroughly both inside and outside. The product is left to marinate for a couple of hours.
For the filling, thin onion half rings are fried with champignons.
Cook the rice in salted water until done.
While still hot, it is added to the frying. Together, the ingredients cook in a frying pan for 8-9 minutes.
The prepared bird is not stuffed too tightly with the filling. Secure with toothpicks.
The dish is baked in a sleeve at 200 degrees. It will take 60-70 minutes until it is completely ready.

If the sleeve does not have special holes for air to escape, they need to be made with a toothpick.

Under the cheese crust

A crust of hard cheese will keep the dish juicy and soft. You need to take half a glass of this grated milk product. Other ingredients: 2.5 tbsp. chicken broth, 600 g of any parts of the carcass, onion, 1 tbsp. white rice, 2 small. spoons of salt, 1.5 tbsp. low-fat cream, 2 large spoons of flour, Italian herbs, a slice of butter.

Onion cubes are fried in butter. Raw rice is sent to the vegetable and lightly browned.
The broth is poured into the pan, half the salt and seasoning are added. The components remain on the fire until the cereal completely absorbs the liquid.
The resulting rice is placed on a deep baking sheet. Pieces of chicken rubbed with salt and seasonings are distributed on top of it.
Flour is fried in butter. Cream is poured into the saucepan with these ingredients. When the mixture begins to thicken, pour it over the rice and poultry.
The dish is baked in a very hot oven until the meat is cooked.

After about half an hour, the products are generously sprinkled with grated cheese.

Recipe with sour cream

In this recipe, the rice absorbs the flavors and turns out especially delicious. Ingredients: 6 chicken drumsticks, onion, 1 tbsp. white rice, 250 ml medium fat sour cream, 360 ml filtered water, dry garlic, salt, pepper mixture.

The drumsticks, rubbed with salt, are fried until a crust appears and transferred to a heat-resistant form. It is not necessary to bring them to full readiness.
The washed rice is poured on top. There is no need to boil it first.
The onions are sautéed in the remaining oil. Sour cream, water, salt, and all seasonings are also added there.
The resulting sauce is also poured into the mold.
The dish is baked in the oven until the cereal is ready.

You can also add a little ketchup or plain tomato paste to the sour cream sauce to taste.

I won’t reveal the secret that these two products go well together and complement each other, but I will try to tell you how to cook really fluffy rice and the most tender chicken in a flavorful gravy. “Chicken with rice” in this case is not a “two in one” dish, but separately cooked rice as a side dish and chicken separately.

Essentially, I get the chicken stewed with vegetables, the only highlight is that the vegetables are broken up in a blender and in this vegetable mass the chicken reaches its full readiness.
You can use the whole chicken carcass by cutting it into pieces yourself, or by purchasing a ready-made industrial cut, as in my case.

If with chicken everything is extremely simple, then I make rice, combining the technology of preparing “risotto” and “pilaf”.
The result is always fragrant and fluffy rice. Well, if you take a mixture of wild and long white rice, the result will also be colorful.

It will not be amiss if I also mention that this is an option for dinner or lunch, which is quite simple to prepare, and the dish turns out to be very tasty and easy to prepare.

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For chicken with rice we will need:

For boiled rice:

- short grain rice – 1 tbsp.;
- water 1 ½ tbsp.;
- salt - to taste;
- vegetable oil – 2 tbsp. l.;

For the chicken with gravy:

- chicken thighs – 1 kg;
- carrots – 1 pc.;
- onion – 1 pc.;
- tomato paste – 2 tbsp. l. with a slide;
- wheat flour – 2 tbsp. l. with a slide;
- vegetable oil – 50 ml;
- salt - to taste;
- seasoning for chicken - to taste;
- water – 450 ml.

Ingredients for rice with chicken gravy.

Recipe

Preparing fluffy rice:

Most of you will argue that short grain rice cannot be cooked so that it is fluffy. In order not to be unfounded, to prove the opposite, I am posting a photo in which, it seems to me, it is clearly visible that the rice prepared in this way did not stick together and did not turn into porridge; they say about such rice “rice to grain.”

Now I’ll tell you the secret of its preparation. The fact is that in order for round rice to turn out fluffy, you need to follow not one rule, but seven. Well, first things first.
The first thing you need to do is wash the rice. Most housewives advise washing rice 5-7 times, but I do not agree with this recommendation. I wash round rice at least 12-15 times.
Rule #1. - rinse only in cold water
Rule #2. - then the rice should be allowed to drain and dry.
You should cook rice only in thick-walled containers - Rule No. 3.
If you don't have a cauldron, then a frying pan with a thick bottom will do. No enamel or aluminum pans; when cooked in them, rice simply sticks to the bottom and turns into mush.

So, pour vegetable oil into a suitable container, heat it up a little and put the washed rice in it.

Now you need to fry the rice in vegetable oil over low heat for about 10 minutes, stirring occasionally and separating the rice grains with a spatula.
Rice that has absorbed oil during the frying process should become more transparent and acquire a slightly golden hue - Rule No. 4.

When you notice these changes with rice, you need to pour hot boiled water into the bowl.
Let's take a closer look at how much water should be used for cooking. The fact is that on packages of rice, manufacturers always write that the ratio of rice to water should be strictly 1:2.
But if you follow this recommendation exactly, you will end up with rice porridge!
To make round rice crumbly, the ratio of rice to water should be 1:1.5, that is, for a glass of rice we take one and a half glasses of water - Rule No. 5.

So, pour the specified amount of boiling water into the bowl, add salt, mix and cover with a lid. After this, do not open the lid until the rice is completely cooked! - Rule No. 6.
The next rule - Rule No. 7 - consists of the correct sequence of actions while observing certain periods of time.
After closing the pan with a lid, the rice should be cooked over high heat for 2 minutes, over medium heat for the next 3 minutes, and for the final 10 minutes, cook the rice over low heat.
Then remove the pan from the heat, but do not open the lid for another 20 minutes, so that the rice absorbs the remaining moisture and is ready.
That's all, delicious and fluffy rice is ready!

Unfortunately, no one told me about these subtleties when cooking short-grain rice; I had to learn the science of “rice cooking” on my own.

Preparation of chicken and rice gravy:

First, wash the chicken thighs under running water and cut each into 4 pieces. The most convenient way to do this is with special poultry scissors.

Heat vegetable oil in a frying pan, add chicken pieces there and fry them over medium heat until golden brown, about 10 minutes on each side.

Grind them with a knife or a blender with a chopping attachment. The smaller you chop the vegetables, the more tender the gravy will be.

We send chopped vegetables to the poultry meat, add salt and spices.

Stir the contents of the pan and sauté the vegetables and chicken over medium heat for another 7 minutes.

Place flour and tomato paste in a separate bowl, pour 450 ml of water, mix the ingredients thoroughly with a fork or mixer.

Pour this mixture into the poultry pieces, stir, cover the pan with a lid, reduce the heat and simmer for 25 minutes. The dish must be stirred periodically to prevent the flour from sticking to the bottom of the pan and forming clumps. After the specified time, the chicken with gravy for rice is ready.

This tasty and satisfying dish will surely please you and your loved ones.
Poultry meat, decorated with a pleasant golden crust, turns out perfectly fried, juicy and soft. In the most delicate gravy for rice, the taste of carrots, onions, flour or tomato paste is not felt separately. These products, intertwined with poultry meat, form a new wonderful taste combination. And this gravy fits perfectly with fluffy short-grain rice.

Try it, you will definitely love this version of chicken with rice and gravy.

Bon appetit!