1 onion of medium size, diced
2 red tomatoes that are ready to eat
1 yellow pepper
1 red pepper
4 pieces of garlic
Add parsley according to your preference.
Directions
Making vegetable rice:
Get the vegetables ready.
Slice the peeled carrots into circles and put them to the side.
Cut the zucchini in half lengthwise, and then into strips.
Cut the red pepper.
Combine the vegetables and rice.
On a big baking tray, put 500 grams of white rice, sliced carrots, strips of zucchini, and chopped red bell pepper. Stir thoroughly.
Add 400 milliliters of cream to the rice and vegetables. Put aside.
Getting the chicken ready:
Cut the chicken into butterfly shape.
Cut a whole chicken into pieces, starting by taking off the wingtips.
Cut the chicken in half.
Add seasoning to the chicken.
In a little bowl, combine 1 teaspoon of sweet paprika, turmeric, salt, garlic powder, black pepper, and onion powder.
Put the seasoning mix all over the opened chicken. Put aside.
Make the dressing.
Put the chopped onion, ripe tomatoes, yellow and red bell peppers, garlic cloves, and parsley in a food processor or blender. Mix until everything is well combined.
Put the sauce on the chicken using a brush.
Protect the Chicken:
Attach the chicken to the oven rack by its legs with toothpicks.
Cooking in an oven.
Cook the chicken and rice together.
Heat the oven to 180°C (350°F) before using.
Put the chicken and the rice mixture in the oven.
Cook the food in the oven for 1 hour, but check it often because the cooking time may change depending on how strong your oven is.
To help or assist.
After the chicken is cooked and the rice is ready, take them out of the oven.
Heat it up and savor it!
Questions that people ask a lot.
Q: Can I use chicken breast instead of a whole chicken? Yes, you can use chicken breasts, just make sure to change the cooking time as needed.
How can I keep leftover food fresh? A: Keep in a sealed container in the fridge for up to 3 days
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