Rice porridge with chicken and pineapple

4 servings

45 minutes

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

Energy value per serving

• Calories: 522
• Proteins: 23.9g
• Fats: 14g
• Carbohydrates: 75.9g

Ingredients

• Chicken fillet: 300 g
• Rice: 300 g
• Canned pineapple: 200 g
• Vegetable oil: 50 ml
• Carrot: 2 pc
• Onion: 2 head
• Parsley: to taste
• Salt: to taste

Cooking steps

1. Rinse the rice and soak it in cold water for 2 hours.

   Required ingredients:

   • Rice: 300 g

2. Wash the carrot, peel it, and cut it into strips.

   Required ingredients:

   • Carrot: 2 pieces

3. Peel the onion, wash it, and slice it into half rings.

   Required ingredients:

   • Onion: 2 heads

4. Cut the pineapple into slices.

   Required ingredients:

   • Canned pineapple: 200 g

5. Wash the parsley leaves, chop them finely, leaving a few sprigs for decoration.

   Required ingredients:

   • Parsley:  to taste

6. Rinse the fillet and cut it into portion-sized pieces of 40 grams.

   Required ingredients:

   • Chicken fillet: 300 g

7. Heat vegetable oil in a deep pan.

   Required ingredients:

   • Vegetable oil: 50 ml

8. Fry the onion until golden, then add meat, carrot, salt, pour in 100 ml of water and simmer for 5 minutes.

   Required ingredients:

   • Onion: 2 heads
   • Chicken fillet: 300 g
   • Carrot: 2 pieces
   • Salt:  to taste
   • Rice: 300 g
   • Canned pineapple: 200 g

9. Then add rice, pineapples, pour in water and the liquid from the pineapples (total volume of 500 ml), bring to a boil and cook over medium heat until ready.

   Required ingredients:

   • Rice: 300 g
   • Canned pineapple: 200 g
   • Salt:  to taste

10. Place the cooked porridge in a mound on a plate. Sprinkle with herbs on top and garnish with parsley sprigs.

    Required ingredients:

    • Parsley:  to taste