I in no way claim to be original. But suddenly someone will take it into account. You can’t put this on a holiday table, of course, but it’s just right for home consumption. It’s also good to take it with you to work, especially if you can’t heat up homemade food.

So, we will need:

1. Chicken. Regular. A little over a kilogram. In this case it was chicken thighs.

2. Fig. 1 glass.

3. Carrots. I took 2 pieces.

4. Onion. 1 large or a couple of medium onions.

5. Salt to taste

6. Water (boiling water) 2 cups. That is, for 1 part rice, 2 parts water.

7. Vegetable oil. For this amount – 50-70 grams.

Pour water into a pan and throw the chicken into it. Bring to a boil, hold for another 5 minutes and remove the chicken to a plate to cool. The pan is no longer needed. Pour out the water, wash the pan and put it away.

Three carrots, finely chop the onion.

Remove the bones from the cooled chicken and cut the meat into small pieces.

Heat the vegetable oil in a saucepan and fry the onions and carrots until they begin to become soft. Then we throw the chicken into the saucepan and actively mix with the onions and carrots.

Let it simmer a little until the liquid evaporates and the frying process begins.

(Stage 1 pictured)

Pour in a cup of washed rice, distributing it evenly over the entire surface of the saucepan. (Stage 2)

Carefully, so as not to disturb the rice, preferably through a slotted spoon, pour in two cups of boiling water. (Stage 3). The oil will immediately float to the top and, as the amount of water decreases, will sink, enveloping each grain of rice. If you fill it with cold water, the oil will be “locked” at the bottom of the saucepan, which is not suitable by definition. Salt to taste.

Close the lid and cook over low heat until the rice is cooked and the water evaporates.

(Stage 4).

Place on plates and enjoy your meal.

Chicken goes well with almost all side dishes. Together with rice grains, it is most often prepared in the East, seasoned with a large number of spices. The result is always a very tasty and satisfying dish. How to successfully cook chicken with rice in the oven is described in detail in our selection.

For such a treat, you can take not only fillet, but also any parts of the chicken carcass - thighs, drumsticks, wings. You will need 600 grams of them. Other ingredients: medium carrot and onion, 1 tbsp. round white rice, half a sweet red or yellow pepper, two pinches of pepper, salt, 2 large tablespoons of vegetable oil and the same amount of soy sauce without additives, small. spoon of sugar and garlic cloves.

1. If possible, marinate the chicken overnight. To do this, it is smeared with soy sauce combined with salt, sugar and crushed garlic.
2. For a fragrant vegetable dressing, chopped onions, carrots and peppers are well fried. You can add any spices to them.
3. The rice is washed until the water is clear. It will be used raw.
4. First, a vegetable “pillow” is laid out in the mold. Rice is evenly distributed over it. On top is chicken.
5. The products are poured with two glasses of salted boiling water. Pepper is also added to it.
6. Cook under foil for 70 minutes at 190 degrees.

The readiness of the dish is checked by the rice. Once it is cooked, you can remove the pan from the oven.

Chicken stuffed with rice, baked in the oven

A stuffed bird looks great on a holiday table. The filling for it can be made from white rice. It will take 1 cup. The remaining ingredients: chicken carcass, onion, carrot, 3 large spoons of sour cream, garlic clove, salt, aromatic herbs.

1. It is better to use for stuffing large broilers. This will allow the meat to retain its juiciness. The carcass is washed, dried, rubbed with salt, as well as sour cream with garlic and aromatic herbs.
2. The rice is cooked until tender in salted water. Carrots and onions are sautéed in butter. These products are combined for the filling. They stuff a chicken carcass.
3. To prevent the filling from falling out, the bird can be sewn up or secured with toothpicks.
4. Chicken stuffed with rice will be baked for 1.5-2 hours in the oven.

If you don’t have sour cream on hand, you can safely replace it with mayonnaise. It is also important to lubricate the carcass with its own fat during the baking process.

Rice with vegetables and chicken in the oven

With this method of cooking, you don’t have to worry that the rice will burn. It will turn out exactly as you need - tender, soft, crumbly. Take 2 cups of cereal. Other ingredients: 2 onions, 800 g of any parts of a chicken carcass, 3.5 tbsp. filtered water, 2 tomatoes, sweet bell pepper, small. a spoonful of turmeric, curry, ground ginger, sweet paprika, salt.

1. Some of the spices and salt are mixed and then rubbed into the bird. It will marinate while the rest of the ingredients are prepared.
2. Onions and carrots are cut into cubes and lightly browned.
3. Next, the vegetables are fried with pieces of tomatoes and pepper. They do not need to be cooked for long to ensure that the slices remain juicy.
4. The rice is thoroughly washed until the water is clear. It is poured into a frying pan. The products are sprinkled with spices.
5. Together, the ingredients remain on the fire for another 7-8 minutes. At the same time, they need to be stirred constantly.
6. Next, rice with vegetables is laid out in a mold. Pieces of chicken are distributed on top, and salted boiling water is poured. The rice should be completely covered with water.

Cook rice with vegetables and chicken for 45 minutes under foil at medium temperature.

Stuffed chicken with rice and mushrooms

You can also use rice with various additives as a filling. For example, it goes well with mushrooms. It is better to take champignons (200 g). The remaining ingredients: 1.5 kg chicken carcass, 90 g long rice, 160 g white onion, a pinch of paprika, salt, 2 large spoons of unflavoured oil.

1. Mix paprika, salt and oil in a bowl. The carcass is rubbed with this marinade. It needs to be treated thoroughly both inside and outside. The product is left to marinate for a couple of hours.
2. For the filling, thin onion half rings are fried with champignons.
3. The rice is boiled in salted water until tender.
4. While still hot, it is added to the frying. Together, the ingredients cook in the pan for 8-9 minutes.
5. The prepared bird is not stuffed too tightly with the filling. Secure with toothpicks.
6. The dish is baked in a sleeve at 200 degrees. It will take 60-70 minutes until it is completely ready.

If the sleeve does not have special holes for air to escape, they need to be made with a toothpick.

Under the cheese crust

A crust of hard cheese will keep the dish juicy and soft. You need to take half a glass of this grated milk product. Other ingredients: 2.5 tbsp. chicken broth, 600 g of any parts of the carcass, onion, 1 tbsp. white rice, 2 small. spoons of salt, 1.5 tbsp. low-fat cream, 2 large spoons of flour, Italian herbs, a slice of butter.

1. Onion cubes are fried in butter. Raw rice is sent to the vegetable and lightly browned.
2. The broth is poured into the pan, half the salt and seasoning are added. The components remain on the fire until the cereal completely absorbs the liquid.
3. The resulting rice is placed on a deep baking sheet. Pieces of chicken rubbed with salt and seasonings are distributed on top of it.
4. Flour is fried in butter. Cream is poured into the saucepan with these ingredients. When the mixture begins to thicken, pour it over the rice and poultry.
5. The dish is baked in a very hot oven until the meat is cooked.

After about half an hour, the products are generously sprinkled with grated cheese.

Recipe with sour cream

In this recipe, the rice absorbs the flavors and turns out especially tasty. Ingredients: 6 chicken drumsticks, onion, 1 tbsp. white rice, 250 ml medium fat sour cream, 360 ml filtered water, dry garlic, salt, pepper mixture.

1. The drumsticks, rubbed with salt, are fried until a crust appears and transferred to a heat-resistant form. It is not necessary to bring them to full readiness.
2. The washed rice is poured on top. There is no need to boil it first.
3. The onions are sautéed in the remaining oil. Sour cream, water, salt, and all seasonings are also added there.
4. The resulting sauce is also poured into the mold.
5. The dish is baked in the oven until the cereal is ready.

You can also add a little ketchup or plain tomato paste to the sour cream sauce to taste.

It’s probably hard to meet someone who doesn’t like pilaf. This dish, which came to us from oriental cuisine, has long taken its rightful place on our menu. And how many of his recipes can be found today! Let's look at how to cook rice with chicken in a frying pan. In essence, this is the same pilaf, only it cooks much faster and turns out no less tasty.

Cooking your favorite dish with green peas

How to cook rice with chicken in a frying pan quickly and unusually? It’s very simple: add green peas and herbs to meat and rice, and you will get a tasty and delicious dish.

Compound:

• 500 g chicken meat;
• 2-3 garlic cloves;
• onion head;
• olive oil;
• 500 g rice;
• chicken broth;
• 200 g green frozen peas;
• cilantro;
• salt;
• pepper mixture.

Preparation:

• Wash the chicken meat, dry it and cut into small pieces. Fry it in olive oil until it is golden brown, and then transfer it to a bowl.

• Peel and chop the onion and garlic cloves, sauté the vegetables in the oil in which the meat was fried.

• As soon as the vegetables are ready, add the chicken to them, pour in the broth, which we boil in advance, almost to the top, and add chopped herbs.
• Bring the broth to a boil and add rice to the pan. It must first be washed, as they say, in seven waters.
• Cook the rice over low heat without covering the pan with a lid. Cook until the broth has almost evaporated.
• When very little liquid remains, lay out the previously defrosted peas and add a mixture of peppers and salt. Stir and simmer until the rice is ready.

• Make sure the rice doesn't burn. If necessary, add a little filtered water or broth.

Holiday side dish

Rice with chicken in a frying pan prepared according to this recipe can be safely served as a side dish on a holiday table. Fresh tomatoes and spices will add an exquisite taste to the dish. The way it is presented is also interesting. In general, what can I say? Let's try to cook better.

Compound:

• 2 tbsp. rice;
• 2-3 fleshy tomatoes;
• 350 g chicken meat;
• 3 tbsp. filtered water;
• onion head;
• 25 g butter;
• ground black pepper;
• spice mixture;
• salt;
• refined vegetable oil.

Preparation:

• Peel the onion and chop into cubes.
• Add vegetable oil and then butter to a deep frying pan. Lay out the onion and sauté it.

• When the meat turns white, add the washed rice to the pan and stir. Cover with a lid and simmer for three minutes.

• Then pour 1 tbsp into the pan. filtered water and cook the dish on the minimum burner level.
• Now we monitor the liquid level. After about ten minutes it will become less and we will need to add another 1 tbsp. water and simmer the dish further.
• After 10-15 minutes, pour in the last glass of filtered water and add ground black pepper, salt and spices. Simmer the dish over low heat until the rice is cooked. Don't forget to cover the pan with a lid.
• When there is very little liquid left in the pan, add diced tomatoes to the meat and rice. If you wish, you can remove the skin from them by pouring boiling water over the tomatoes.

• Simmer the dish until the excess liquid in the pan evaporates. Just make sure the rice doesn't burn. The finished dish should have a consistency similar to risotto.
• Place the rice with meat and vegetables in a neat mound and decorate with sprigs of fresh herbs.

Chicken pilaf in a frying pan in minutes

If you need to quickly prepare a hearty and tasty lunch or dinner, this recipe will come to your rescue. And barberry and cumin will add piquancy and an unsurpassed aroma to the dish.

Compound:

• 350 g chicken meat;
• onion head;
• carrot;
• 1.5 tbsp. rice;
• garlic cloves;
• ½ tsp. cumin;
• 1 tsp. barberry;
• ground red and black pepper;
• filtered water;
• refined vegetable oil;
• salt.

Preparation:

• We prepare and cut the meat. Fry it in vegetable oil until golden brown.
• We clean and chop the vegetables: onions into half rings, and grate the carrots.
• In a separate frying pan, sauté the onion and then place it on top of the meat.
• In the same pan, fry the carrots and place them on top of the onions.
• Now pour in hot water so that the liquid covers the ingredients by approximately 1 cm.

• Cover the pan with a lid and simmer the dish on the lowest burner level for fifteen minutes.
• Add barberry, cumin and pepper to the pilaf, and also salt it.
• Wash the rice and place it in an even layer on top of the carrots. Add filtered water so that it covers the rice by 2 cm.

• Cook the pilaf over low heat until the liquid evaporates to the level of the rice. Do not cover the pan with a lid.
• Then insert whole peeled garlic cloves, cover the pan with a lid and cook the pilaf for about fifteen minutes.

• Place the finished pilaf on portioned plates and serve.

Juicy chicken with rice and prunes

Let's cook pilaf in a frying pan with the addition of prunes. This dish will not leave any gourmet indifferent. By the way, instead of prunes, you can add dried apricots. It will also turn out very tasty.

Compound:

• 0.5 kg of chicken meat;
• 50 g prunes;
• 1 tbsp. l. dried basil;
• 2 tbsp. l. curry seasonings;
• 3-4 tbsp. l. sour cream;
• 2 tbsp. filtered water;
• olive oil;
• 1 tbsp. rice;
• salt;
• ground black pepper.

Preparation:

• First of all, pour water over the prunes and leave for half an hour.
• Wash and cut the chicken fillet. Fry it in olive oil until golden brown.
• Now add sour cream, salt, basil and pepper to the pan. Simmer the dish for 2-3 minutes.

• Lay out the washed rice, distributing it evenly. Pour in the specified amount of water.

• We cook the dish for about five minutes, and then lay out the prunes, after draining the water from them.
• Simmer the pilaf until the rice is ready.

The absence of complex culinary manipulations associated with obtaining a tasty dish often indicates that the creation of the dish has been brought to perfection. This is how rice with chicken is cooked in a frying pan. From two starting products you can create a whole series of perfectly selected culinary variations. Everything is done brilliantly simply, quickly, pleasantly!

The presented dish can become a successful debut even for an inexperienced housewife. We learn the basics, and then it’s not far from perfection!

Ingredients:

• tomato paste - 40 g;
• carrots - 2 pcs.;
• vegetable oil - 100 ml;
• chicken fillet - 600 g;
• onion - 2 pcs.;
• rice (any variety) - 300 g;
• herbs and spices, herbs.

Cooking method:

1. Heat vegetable fat in a non-stick pan. In such a frying pan, food does not burn or stick to the walls or bottom..
2. Wash the chicken fillet. You can use meat from any part of the bird, but it is better to use meat from the breast or legs. Cut the product into small portions and fry until lightly browned. Don't dry out the tender pieces, turn them over often!
3. Peel the vegetables, chop the onion, and chop the sweet carrots on a large-mesh grater. Add the slices to the golden meat and cook for another 5 minutes.
4. Wash the rice thoroughly. It is best to do this in a sieve. We leave the cereal in it to remove excess moisture and send it to the rest of the products. Pepper and salt the mixture, add tomato paste diluted in half a glass of drinking water.
5. Mix everything well, pour in enough boiling water so that its level exceeds the contents of the frying pan by three centimeters. Close the roasting pan and simmer the food for up to 25 minutes over very low heat. At the end of the process, grind allspice into the components of the dish.

Cooking is complete!

A simple recipe for rice with chicken in a frying pan

Cooking a simple dish quickly is a doable task, without compromising the quality and taste of the food.

Grocery list:

• rice of any kind - 230 g;
• vegetable oil - 50 ml;
• carrot;
• onion;
• chicken breast - 700 g;
• garlic cloves - 3 pcs.;
• herbs, spices.

Preparation procedure:

1. Pour fresh oil into a deep, thick-walled frying pan and begin heating it. At this time, wash the breast, blot it with napkins, and separate the fillet from the bones. We cut the layers into small cubes, add salt and pepper, sprinkle with seasonings, lightly rubbing them into the poultry meat. Fry the chicken until golden brown, turning portions occasionally.
2. Chop the vegetables in any shape, but not very finely. Add the slices to the pinked meat, add salt and pepper, and mix well. We continue the process until the carrots and onions acquire a golden hue. This will take no more than 7 minutes.
3. Now wash the rice well. When the water becomes clear, place the cereal in a sieve to remove liquid, then spread it in an even layer into a container with food. Add chopped garlic and chopped herbs.
4. Pour in purified water, covering the placed components of the dish with it. Add a little salt and close the container. In the first minutes, simmer the food over high heat, then reduce the heat to low. Simmer the food until the rice is ready.

In 20 minutes you have a simple, nutritious, delicious chicken and rice dish.

With added mushrooms

We are expanding the range of products we use: we are preparing rice with chicken and mushrooms based on oriental cuisine. They do this especially wonderfully in the Middle Kingdom!

Set of components:

• fresh cottage cheese - 60 g;
• oil (sunflower or olive);
• soy sauce - 25 ml;
• a bag of long grain rice;
• chicken fillet - 150 g;
• sesame - 10 g;
• champignons (can also be frozen) - 200 g;
• seasonings and spices.

Cooking process:

1. Place a bag of rice in a container of boiling water. Boil the cereal for up to 10 minutes, then remove from the pan and leave in a colander.
2. Chop the mushrooms into plates. Cut the chicken fillet into pieces or strips. Turn on high heat, stirring constantly, fry the slices together with the champignons in hot oil until half cooked.
3. Add cottage cheese, sesame seeds, soy mixture, and cooled rice to the products. We adjust the composition of the salt. Don't forget that Chinese sauce contains a sufficient amount of it.. We simmer the food until done.

Ideally, this deliciously tasty dish is best “created” in a wok using the stir-fry technique (fry with continuous stirring). However, our food is worthy of the highest praise!

Cooking with corn

By adding yellow grains to the recipe for cooking chicken and rice, we not only create new flavors of the dish, but also its magnificent appearance.

List of products:

• vegetable oil;
• onion - 2 pcs.;
• rice (in bags or round grains) -250 g;
• chicken legs - 3 pcs.;
• corn - a can of canned food;
• carrot;
• spices (pilaf mixtures are suitable) - 5 g;
• salt, seasonings.

Step-by-step preparation:

1. For the presented dish, we take any parts of the bird, which we thoroughly wash, treat with spices, and keep for a quarter of an hour in a closed container.
2. Dilute a spoonful of salt in 500 ml of drinking water, heat the solution to a boil, put rice in it and boil until tender. If the product is not completely soft, don’t worry - the cereal will “get through” with further heat treatment.
3. Well, we will prepare the rest of the products. Peel the vegetables, rinse, cut: chop the onion into cubes, carrots into strips.
4. Let's return to the chicken legs. Place them in a frying pan and fry until golden brown. Add chopped vegetables and canned corn (drain off the liquid).
5. Continue the process for 4 minutes, then add the rice and season the food with salt and pepper. We do not need a water composition, since the fat and juicy components of the dish are enough to obtain tasty and tender food. Simmer it over low heat, covered, until done.

We add light accents to the food by sprinkling plates of food with aromatic dill.

With green peas

The combination of rice, pieces of chicken and green peas is not pilaf yet, but it’s not porridge with meat either!

List of ingredients:

• purified water or broth - 500 ml;
• onion;
• tomato;
• garlic cloves - 3 pcs.;
• rice - 230 g;
• chicken meat - 1 kg;
• vegetable oil;
• pickled green peas (can be frozen) - 1 jar;
• laurel leaves, spices, herbs, Provençal herbs.

How to cook rice and peas:

1. Boil thoroughly washed rice until semi-soft. Don't forget to lightly salt the liquid.
2. If we have meat on the bones, separate the pulp and cut into small pieces. Sprinkle them with a selected amount of salt, pepper, and French herbs. Fry the product in oil, turning portions as light browning forms.
3. Wash and peel the vegetables, chop finely. Sauté the onion cubes together with pressed garlic in a saucepan with heated oil.
4. Add chopped tomato, chopped herbs, pour in broth or bottled water. Salt and pepper the mixture. We do not overdo it with spices, since we have already used them with meat.
5. Pour in the rice and simmer the ingredients until done. Add chicken slices and laurel leaves. Mix the whole mass and heat it for another 5 minutes. Lastly, add the green peas because they are so small and tender!

We serve the dish with a light salad and enjoy the taste and bright colors of the appetizing dish.

With soy sauce and egg

The components present in the name of the recipe immediately hint at the oriental subtleties of Chinese cuisine. And this always sounds tempting and very appetizing!

Product composition:

• butter - 60 g;
• onion;
• boiled rice - 360 g;
• egg;
• Chinese soy sauce - 20 ml;
• chicken breasts - 2 pcs.;
• seasonings, spices.

Cooking method:

1. We peel the onion, finely chop it, sauté in fresh oil until transparent.
2. Cut the chicken fillet into pieces and send it to the vegetable along with the already boiled rice. Immediately pour in the Chinese sauce, treat the food with pepper and desired seasonings. Fry the ingredients of the dish for up to seven minutes.
3. Combine the egg and water (1/4 cup) in a bowl, mix the mixture, and carefully add it to the food being prepared. Heat the food for another 10 minutes over low heat.

Serve the dish hot, garnish with chopped green onion.

Pilaf with chicken fillet

You can’t ignore the classic of Asian cuisine - the favorite pilaf made with rice and chicken fillet. We are preparing an Uzbek dish.

Required components:

• chili pepper;
• vegetable oil;
• poultry meat - 600 g;
• rice - 2 tbsp.;
• garlic - 2 heads;
• sweet carrots, onions - 4 pcs.;
• oriental spices, salt and seasonings.

Cooking:

1. We thoroughly wash the chicken fillet, remove the films and veins, and chop into small pieces.
2. Finely chop the peeled onion. We arrange the carrots into cubes. To get really tasty Uzbek pilaf, we use a cast iron or thick-walled ceramic (Teflon) frying pan with high sides.
3. Heat up a layer of oil up to 1 cm thick in a selected container. Fry the onion (remove the top layer of husk from it) until blackened, after which we discard the head.
4. Now add finely chopped onion and fry the vegetable pieces until pink. Add chicken fillet and carrots. Cook the mixture until the pieces of meat turn bright golden brown.
5. Next, pour in a liter of boiling water, add salt, pepper, spices and seasonings. We use mixtures that contain cumin (jeera), saffron, barberry, coriander, turmeric and paprika. Add a whole chili pod and a head of garlic, freed from the top layer of husk. We continue cooking and get the so-called zirvak. This is the main component of Uzbek pilaf!
6. At this time, wash the rice, let all the liquid drain, and place the product in the cauldron. The amount of water should cover the cereal layer by 2 cm. If the liquid component is not enough, add to the required volume.
7. Simmer the food until its components absorb all the water. Periodically stir the food and make punctures in it with a wooden stick. When the rice becomes soft, place a head of garlic in the middle, close the dish, and leave to steep for 10 minutes.

Pilaf with poultry fillet is ready, its seductive aromas have been in the air for a long time, urging you to start the long-awaited meal as soon as possible.

Rice with chicken in a frying pan is a dish that can be prepared in a wide variety of variations, harmoniously combining the tastes and aromas of the products. Culinary courage has always been the companion of the most talented masters who gave us their best gastronomic masterpieces.

Chicken meat allows any cook to quickly and tasty prepare lunch or dinner. Today, on the Internet you can find many recipes, the technology of which allows you to achieve a unique taste by adding certain spices. In any case, chicken meat does not lose its tenderness and natural taste. But with all this, we often ask ourselves the question - what to cook for a side dish? Potatoes, pasta, buckwheat, rice, etc. are used. You need to correctly understand that a properly selected side dish for chicken meat can not only emphasize, but also clearly reveal exactly the zest that you tried to achieve in the process of preparing it. Today we will look at several recipes for cooking chicken with rice, among which you will definitely be able to find exactly the one that will most likely become a favorite among your family and which you will proudly serve on any holiday table.

Recipe 1: Rice with chicken in a slow cooker

It would seem that you can cook any dish in a slow cooker, especially rice with chicken. But that’s not entirely true. The result largely depends on the addition of additional ingredients and spices. Let's look at the simplest of them, but very tasty.

Required ingredients:

— chicken fillet – 0.5 kg;

- sesame oil - 2 tbsp. l.;

— soy sauce – 3-4 tbsp;

– dried ginger – 1 tsp;

- honey - 1 tsp;

- garlic - 2-3 cloves;

- rice - 2 measuring cups.

Cooking method:

First, let's process the chicken fillet. We remove all the veins from it, remove the cartilage, wash it and cut it into pieces. Peel the garlic cloves and grind them in a mortar. Place the pieces of meat in a bowl, add garlic and all other ingredients except rice. We move everything into a special multicooker bowl, and distribute the rice on top and pour 3-4 glasses of boiled and cooled water. Turn on the “Pilaf” mode and press the “Start” button. That's it, your participation in preparing the dish ends. All you have to do is wait for the signal, open the lid of your multicooker and mix carefully. Simple and delicious.

Recipe 2: Thai Rice with Chicken and Vegetables

Required ingredients:

— chicken breast – 400 g;

- ground ginger and turmeric - 8 g each;

- ground coriander and cumin - 15 g each;

- ground pepper and salt - 12 g each;

— cane sugar – 15 g;

- zucchini - 150 g;

— bell pepper – 2 pcs. different color;

— celery – 100 g;

- green part of onion - 40 g;

- lime juice - 1 tbsp. l.;

- sweet peas - 180 g;

— honey – 15 g;

– vegetable oil – 80 ml.

Cooking method:

First, let's prepare the marinade. To do this, mix turmeric, cumin, ginger, sugar, salt, pepper and coriander. Cut the breast into cubes and place in a bowl with spices. Mix everything well so that each piece of meat can be thoroughly soaked.

We take bell peppers of different colors, for example yellow and red. This will not change the taste, but the dish itself will look more appetizing and vibrant. Peel them from seeds and cut them into large strips. Wash the young zucchini and, without removing the skin, cut it into circles. Cut the peeled celery into bars, and chop the green onion feathers into 2 cm long pieces.

Heat the oil in a frying pan and fry the chicken pieces. Gently stir during frying so that they can brown on all sides. Use a slotted spoon to remove them from the frying pan and place them on a plate. Separately fry the prepared vegetables, then add the sweet peas and continue frying all together for a few more minutes. Add chicken meat and mix.

Add lime juice and honey. Stir again and cook for another 2 minutes. Ready.

Recipe 3: Chicken stuffed with rice and seeds

This is the original recipe for chicken and rice.

Required ingredients:

- medium-sized chicken;

- a glass of rice;

- pumpkin seeds - 0.5 cups;

— 0.5 sunflower seeds;

- garlic - 5 teeth; onion – 1 piece;

— mayonnaise – 2 tbsp;

— butter – 2 tbsp;

- pepper and salt to taste.

Cooking method:

First, boil the rice. In our case, brown rice works well, but if you don’t have it, it’s okay - it’s still delicious. Boil the rice for 10 minutes, then drain through a colander and wash under the tap.

Clean the chicken carcass, wash it and dry it thoroughly with a towel. We stuff the meat with garlic, having first made several cuts in the meat. Be careful not to damage the skin of the chicken!

Chop the onion and put it in a frying pan to fry in butter. We send boiled rice and seeds here. Salt and pepper to your taste - this will be the filling for the chicken. Here, if you wish, you can add other ingredients at your discretion. For example, any greens or diced bell peppers work well. So, remove from heat, let cool slightly, and stuff the chicken.

Secure the hole with a toothpick. Rub the carcass with salt and pepper and brush with mayonnaise.

Preheat the oven to 200 degrees and place the chicken in a mold. Send to bake for 50 minutes.

Recipe 4: Rice with chicken – flavorful chicken wing pilaf

It's quick and easy to prepare.

Required ingredients:

— chicken wings – 1 kg;

— rice – 2-2.5 cups;

- garlic - 3-4 cloves;

- onions - 3 pcs;

— carrots – 2-3 pcs;

- salt - 1 tbsp. l.

— spices for pilaf: 1 tsp;

- barberry – 1 tsp;

- vegetable oil - 2 tbsp. l.,

- ground pepper to taste.

Cooking method:

First, prepare the wings, wash them and dry them well. Then cut into half rings and chop the carrots into strips.

Cut the wings into two parts and place them in a frying pan with vegetable oil to fry. Let's put them in a cauldron. Place the chopped onion in the frying pan where the wings were fried and fry it over medium heat until golden brown. We send the onions to the wings in the cauldron. Now we will fry the carrots, which after the procedure we will place on top of the onions in the cauldron. Distribute in an even layer, without stirring the layer, and pour boiling water so that the water covers the top layer of carrots. Turn on low heat and cook for approximately 10 minutes. At the end, add spices and salt to taste.

We send rice there. Level the layer, tamp the rice with a slotted spoon and pour boiling water again until the water covers the rice by about 2 cm. Cook over medium heat without covering the cauldron with a lid. The rice should absorb all the water. As soon as the water disappears, add a few cloves of garlic to the pilaf, cover with a lid and continue cooking over low heat for another 15 minutes. Turn off and leave the dish covered for another 10 minutes. Your dish is already completely prepared. Before serving, you can sprinkle it with finely chopped herbs to your liking.

Recipe 5: Spanish Chicken Rice

Required ingredients:

— chicken thighs – 700-800 g;

- onion - 1 pc;

— bell pepper – 1 piece;

– rice – 200g;

- garlic - 2 teeth;

- zest of 0.5 lemon;

– frozen green peas – 150 g;

— olives stuffed with lemon – 50-60 g;

- dry oregano, wig - a pinch;

- cilantro - 5 branches;

- vegetable oil - 1 tbsp.

Cooking method:

Chop the peeled onion. Cut the bell pepper in half, remove the seeds and cut into half rings. Finely chop the garlic cloves with the tip of a knife.

A saucepan with a thick bottom is ideal for preparing this dish. Pour oil and put chicken thighs in it. Sprinkle them with paprika, mix and fry on each side for 5 minutes. Place it on a plate. In their place we will send onions, bell peppers and sprinkle with chopped garlic. Stirring gently, fry for 4-5 minutes. Add the washed rice and continue cooking together for another 1 minute. Now pour 450 ml of boiled water, add lemon zest and dry oregano. We will also send the fried thighs here and bring to a boil over high heat. Cover the cauldron with a lid and immediately reduce the heat. Cook for another 20 minutes.

Add frozen peas and continue cooking for 3 minutes. Turn off the heat and leave the dish under the closed lid for another 5-7 minutes. Now you can place the finished dish on plates, sprinkle with stuffed olives and cilantro.

— To make your dish even more interesting in taste, we recommend adding 50 ml of white wine to the rice instead of water. It will make its taste richer, brighter, and give it a special aroma.

— Before sending the rice to cook, be sure to rinse it in several waters until the water becomes clear.