Rice porridge with chicken and eggplant

Sort the rice, rinse it, pour in 1.5 liters of boiled water, place on low heat and bring to a boil.

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

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.

Wash the eggplants and cut them into cubes.

Peel, wash, and chop the garlic coarsely.

Wash the chicken meat and cut it into small pieces.

Sauté garlic in a deep skillet with heated vegetable oil, add eggplants, season with salt, and fry while stirring for 5-7 minutes.

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.

Wash and chop the parsley leaves.

Put the porridge in the pan with stewed chicken and vegetables, mix and cook for a few more minutes.

Sprinkle with parsley before serving.