Chicken baked with rice in the oven, a dish that requires some skill and skill in cooking. But, at the same time, it is not so complicated that you cannot cook it yourself. The main thing is that the chicken is not too large, so that it can bake evenly and not too old, so that the meat does not turn out tough.
It is necessary
-
- small chicken - 1pc;
- long grain rice - 150g;
- garlic - 3 cloves;
- prunes or dried apricots - 100g;
- onion - 1 pc.;
- dry white wine - 200ml;
- lemon juice - 4 tbsp. l.;
- vegetable or olive oil - 4 tablespoons;
- salt
- ground black pepper;
- dried herbs - marjoram
- rosemary
- basil (to taste)
Instructions
Step 1
Defrost, rinse it under cold running water. Scrape the skin lightly with a knife. Dry lightly with a towel or paper towel. Preheat the oven to 220 degrees.
Step 2
Rub the chicken inside and out well with salt and sprinkle with black pepper. In a deep bowl, combine pressed garlic, lemon juice, herbs and dry white wine. Put the chicken in the resulting marinade, cover with a plate on top and put a press on it (a jar of water). Leave to marinate for 15 minutes. Then flip the chicken to the other side, press down with a press and marinate for another 15-20 minutes.
Step 3
Rinse the rice, pour 2 cups of water into a saucepan. When the water boils, add the rice and lightly salt. Cook the rice over medium heat so that the boil is not too strong, about 5-7 minutes. Then put the rice in a colander.
Step 4
Rinse prunes and soak in warm water for 10 minutes. Then drain the water and pat dry on a towel. Cut the prunes into halves. Peel the onion and chop finely.
Step 5
Remove the chicken from the marinade, let it drain a little. Heat vegetable oil in a deep skillet. Place the chicken upside down in a preheated skillet and sauté over medium heat for 15 minutes, then turn the chicken breast-side down and sauté for another 15 minutes until golden brown.
Step 6
Place the fried chicken backside down in a refractory dish or a deep skillet with oil. In the oil remaining from frying the chicken, fry the onion until light golden brown. Combine rice, fried onions and prunes and place on both sides of the chicken. Add 100-150 ml of water, 2 pinches of salt to the remaining marinade and pour this mixture over rice. Cover the tin with foil on top and bake the chicken in the oven until tender, 20-30 minutes.
Step 7
To determine if the chicken is done, poke it in several places with a knife. If the juice is light and without ichor, then the chicken is ready. The cooked chicken can be left to cool in the previously switched off oven. Put the chicken on a dish, put around the rice. The chicken can be pre-cut into portions.
