Chicken with rice 2

Chicken with rice

Ingredients

• Chicken 1 piece
• Lemon 1/2 piece
• Garlic 4 cloves
• Vegetable oil 2 tablespoons
• Onion 1 head
• Sweet pepper 1 piece
• Salt to taste
• Ground black pepper to taste
• Tomato puree 1/2 cup
• Ground red pepper 1 teaspoon
• Rice 2 cups
• Dry white wine 1/2 cup
• Canned green peas 1 can
• Pickled pepper 3 pieces
• Chicken broth 4 cups

Directions

1. Peel the chicken, wash, rub with salt, juice of 1/2 lemon and crushed garlic cloves and leave for 1 hour.
2. At this time, heat the vegetable oil and, adding pounded garlic, coarsely chopped onions and capsicums, cut into small thin rings, put to simmer.
3. When the garlic and onion are soft, add the tomato puree and then the chicken, cut into 4-8 portions, simmer until tender. When the chicken is tender, transfer it to a separate bowl and place in a warm place.
4. Put well washed and dried rice in a saucepan in which the meat was stewed.
5. Mix the rice and sauce well, add white wine, 4 cups of chicken broth and marinated bell pepper juice (you can also add canned green pea juice; if you add pea juice, then take less meat broth).
6. Mix all the products well, and put the chicken on top. Put on fire.
7. When the rice has absorbed the liquid, add the green peas.
8. The dish should be left on low heat for another 5 minutes, then removed, garnished with strips of pickled sweet pepper pods and served immediately.