Chicken in beer with rice
6 servings
100 minutes
Chicken in beer with rice is an unusual dish of Russian cuisine that combines the aromatic marinade of the hoppy drink and tender chicken meat. Such recipes are believed to have originated from old taverns where beer was not only consumed as a drink but also used in cooking to enhance flavor depth. The meat fried in butter absorbs notes of garlic, thyme, and a hint of spiciness from chili pepper, while saffron adds a noble touch to the aroma. The rice becomes particularly rich and soft as it absorbs the marinade. The dish is served hot, generously sprinkled with fresh herbs, giving it a complete flavor harmony. It is perfect for a cozy home dinner, pairing well with light salads or fresh bread.
1
Cut the prepared chicken into pieces and marinate for 1 hour in beer with minced garlic, thyme, salt, and pepper.
- Chicken: 1.5 piece
- Beer: 500 ml
- Garlic: 1 clove
- Thyme: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Slice the onion into thin rings, chop the hot pepper. Chop the greens.
- Red onion: 1 head
- Chili pepper: 0.5 piece
3
Fry the chicken in butter for 3-4 minutes on each side. In the same butter, fry the onion with pepper and herbs. Combine with the chicken and place in a deep microwave-safe dish.
- Chicken: 1.5 piece
- Butter: 2 tablespoons
- Red onion: 1 head
- Chili pepper: 0.5 piece
- Coriander: 1 bunch
4
Strain the marinade and add saffron to it.
- Beer: 500 ml
- Saffron: pinch
5
Rinse the rice, add it to the dish with chicken and vegetables, and pour the marinade so that the rice is completely covered. If necessary, add beer.
- Rice: 1 glass
- Beer: 500 ml
6
Cook in the microwave for 30 minutes at full power.
- Rice: 1 glass
7
Sprinkle the finished dish with chopped cilantro or parsley.
- Coriander: 1 bunch