Stewed chicken with rice and seasonal vegetables
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Stewed chicken with rice and seasonal vegetables - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6-8 chicken thighs, cut into several pieces
- 3 cups washed long grain rice
- 1.5 cups butternut squash, diced into small cubes
- 1.5 cups frozen green peas
- 2 tbsp. l. peanut butter
- Salt and ground black pepper
- 2 tbsp (30 g) butter
- 1 medium onion, diced
- 1/4 cup chopped green onions
- 2 sprigs of thyme
- 2 bay leaves
- 1 tbsp chopped garlic
- 5 tbsp of water
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Cooking the dish according to the recipe:
- Heat oil in a heavy-bottomed saucepan until it begins to smoke. Season the chicken pieces with salt and pepper and fry them in a single layer on both sides. Once the pieces are browned, remove the chicken from the pan.
- Drain the oil from the pan. Add the butter, onions, green onions, thyme, and bay leaves and sauté for 4 minutes. Add the rice and sauté for another 4-5 minutes, then add the garlic, chicken, pumpkin, peas, and water. Bring to a boil, reduce heat, cover, and simmer for 35 minutes.
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