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Rice porridge with chicken and eggplant

4 servings

45 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

662.8

kcal

21.5g

grams

43.6g

grams

46.8g

grams

Ingredients

4servings

Rice

200

g

Chicken

400

g

Butter

50

g

Eggplants

2

pc

Vegetable oil

75

ml

Garlic

3

clove

Parsley

50

g

Ground black pepper

to taste

Salt

to taste

Cooking steps

1
Sort the rice, rinse it, pour in 1.5 liters of boiled water, place on low heat and bring to a boil.
Required ingredients:
1. Rice: 200 g

2
Reduce the heat to minimum and cook the grains at a gentle boil for 10 minutes.

3
Drain the water, rinse the rice with hot water, add salt, mix with butter, cover the pot with a lid and place it in a preheated oven for 15-20 minutes.
Required ingredients:
1. Salt: to taste
2. Butter: 50 g

4
Wash the eggplants and cut them into cubes.
Required ingredients:
1. Eggplants: 2 pieces

5
Peel, wash, and chop the garlic coarsely.
Required ingredients:
1. Garlic: 3 cloves

6
Wash the chicken meat and cut it into small pieces.
Required ingredients:
1. Chicken: 400 g

7
Sauté garlic in a deep skillet with heated vegetable oil, add eggplants, season with salt, and fry while stirring for 5-7 minutes.
Required ingredients:
1. Garlic: 3 cloves
2. Vegetable oil: 75 ml
3. Eggplants: 2 pieces
4. Salt: to taste

8
Place chicken meat in the pan with vegetables, season with pepper, lightly fry, pour in 400 ml of warm water and simmer covered until cooked.
Required ingredients:
1. Chicken: 400 g
2. Ground black pepper: to taste
3. Salt: to taste
4. Vegetable oil: 75 ml

9
Wash and chop the parsley leaves.
Required ingredients:
1. Parsley: 50 g

10
Put the porridge in the pan with stewed chicken and vegetables, mix and cook for a few more minutes.
Required ingredients:
1. Rice: 200 g
2. Chicken: 400 g
3. Eggplants: 2 pieces
4. Garlic: 3 cloves
5. Vegetable oil: 75 ml
6. Salt: to taste

11
Sprinkle with parsley before serving.
Required ingredients:
1. Parsley: 50 g

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