Rice porridge with chicken and carrots

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 453.7
• Proteins: 26.9g
• Fats: 20.3g
• Carbohydrates: 40.3g

Ingredients

• Rice: 1 glass
• Carrot: 1 pc
• Onion: 1 head
• Chicken fillet: 400 g
• Vegetable oil: 75 ml
• Ground black pepper: to taste
• Salt: to taste
• Spicy tomato sauce: to taste
• Green: to taste

Cooking steps

1. Wash the rice, pour in 1 cup of water, add salt, and bring to a boil over high heat.

   Required ingredients:

   • Rice: 1 glass
   • Salt:  to taste

2. Reduce the heat and cook the rice first on medium, then on low until all the liquid evaporates.

3. Wash the chicken fillet and cut it into thin strips.

4. Peel, wash, and slice the onion into half rings.

5. Peel, wash, and grate the carrot on a coarse grater.

6. Mix onion and carrot, sauté in vegetable oil, add chicken fillet, season with salt and pepper, and fry while stirring until cooked.

   Required ingredients:

   • Onion: 1 head
   • Carrot: 1 piece
   • Vegetable oil: 75 ml
   • Chicken fillet: 400 g
   • Salt:  to taste
   • Ground black pepper:  to taste

7. Add the fried chicken with vegetables to the pot with rice, cover the pot with a lid, and cook the porridge for another 20 minutes.

   Required ingredients:

   • Rice: 1 glass
   • Chicken fillet: 400 g

8. Serve with spicy tomato sauce and herbs.

   Required ingredients:

   • Spicy tomato sauce:  to taste
   • Green:  to taste