Potted chicken leg pilaf

A simplified recipe for a famous oriental dish: cooked in portioned pots. This technique will allow you to preserve the aromas and at the same time produce high-quality heat treatment of the ingredients.

Ingredients

• chicken legs
• 1 PC.
• carrot
• 1 PC.
• onion
• 1 PC.
• rice
• 6 tbsp
• salt
• taste
• garlic
• taste
• seasoning for chicken
• vegetable oil

Directions

1. Wash, cut and spice chicken legs.
2. Pour vegetable oil into a frying pan, put the meat and put on fire. Grate peeled carrots on a coarse grater, add to the legs.
3. Finely chop the onions, also add to the pan. Simmer all ingredients until tender.
4. Transfer the legs to portioned pots, add two tablespoons of rice each, pour in water so that its level is one and a half to two centimeters higher than the cereal. Salt to taste. Unpeeled garlic can be added if desired.
5. Close the pots with lids and put in the oven for half an hour.