Oven Baked Chicken and Rice with Vegetables

Steps

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  1. Wash and dry chicken fillet thoroughly with napkins from excess moisture. Clear meat from films and fat, cut the fillets into small pieces of the same size.
  
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  2. Put cut chicken fillet into a frying pan with preheated vegetable oil. Periodically stirring, fry the meat until golden crust on medium heat. Then transfer the roasted chicken into a deep fire-resistant dish.
  
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  3. Meantime, clean the onion from the husks and cut into cubes.
  
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  4. Finely cut the celery at straws. Clear a half of the Bulgarian pepper from the seeds and cut into cubes.
  
  
  
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  5. Wash, peel and grind the carrots on a grater with large holes.
  
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  6. Transfer prepared vegetables to the pan with the remaining vegetable oil. Stirring, pass the vegetables until soft on a small fire.
  
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  7. Add the cooked vegetables in a heat resistant saucepan with pieces of roasted chicken fillet.
  
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  8. Carefully wash the white rice under running water. Add it to the pan to the rest of the ingredients.
  
  
  
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  9. Salt and season the resulting mixture with spices. For the fragrance, add a few cleaned garlic cloves and a bay leaf.
  
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  10. Bring 750 ml of purified water to boil. Pour boiling water into rice with chicken and vegetables. Mix the ingredients. Cover the pan with a lid or food foil, place it on the middle level of the oven, preheated to 180 degrees. After 35-40 minutes, rice with chicken and vegetables will be completely ready.
  
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  11. Serve it hot, decorate with fresh herbs.
  
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  12. Bon Appetit!