Of course, a combination of chicken and rice is pretty banal. But it is necessary to make only a few strokes in the form of spices and herbs, and familiar dishes with gratitude will respond to You a new flavor.
|Cooking time 45 minutes||Number of servings -|
Chicken thighs sprinkled with crushed red pepper and sauté in sunflower oil in a thick-walled dish for 5-6 minutes on each side. If hips are large, before grilling, cut each into two parts.
Onion cut into cubes, bell pepper strips.
Roasted thigh remove. In the same pan send onion and pepper, sprinkle with garlic. Fry, stirring occasionally, 5 minutes.
Add the rice and fry together for 1 minute.
I use a basmati rice Mix from the Mistral. He quickly prepared, very tasty and not sticky.
Add strips of peel and mint. Honestly, that was prepared with the zest of different citrus fruits, but with tangerine like the most. You need 4 strips with a width of about 1 cm and a length of 2 cm.
Pour the water and wine. Return to the pan roasted thighs, bring to a boil over high heat, sprinkle with salt. Next, cook under lid on low heat about 12 minutes.
Add green peas and allow to warm for 3 more minutes.
Serve with olives and parsley.