|Chicken carcass — 1 piece|
|White round rice — 1 st|
|Honey — 1 st l|
|Mustard — 2 h l|
|Vegetable oil — 1 h l|
|Granular mustard — 1 h l|
|Soy sauce — 1 h l|
|Flour — 1 h l|
|Ground red pepper — 1 h l|
|Curry — 1 h l|
|Ground black pepper — 1 h l|
|Paprika — 0.5 h l|
|Garlic — 3 teeth|
|Carrots — 1 piece|
|Onion — 1 piece|
|Vegetable oil — for frying|
|Salt — 0.5 h l|
This is one of my favorite baked chicken recipes. Try to cook according to it, and then, perhaps, add something of your own.
How to cook Baked Chicken with rice
Juicy and tender chicken with a crispy crust. Does it look like an advertisement? But I’m not selling anything, I just suggest using a recipe for baked chicken. Chicken meat is considered dietary, and if you do not use additional fats for frying, then this dish is perfect for adults and children. Choose a medium-sized chicken, at least 1.2 kg, no more. It will be enough for dinner for the family, but there is an option that it will not be pumped with water or growth stimulants in huge quantities. It is better to take chilled, not frozen. You will be able to evaluate the freshness of the product by color and smell. So, the main thing in the recipe is a good, fresh chicken and marinade.
Remove the chicken from the refrigerator, rinse and dry. We prepare the marinade. Honey should be liquid, if it has managed to sugar, then it needs to be melted in a water bath. In any case, do not reheat in a microwave oven. Peel the garlic from the husk and pass it through the press. Mix honey, plain and granular mustard, vegetable oil, soy sauce, ground pepper, paprika, garlic, curry, salt. Then add the flour. The mixture should turn out like thick sour cream, so it will be convenient to coat the chicken.
Spread the dry chicken generously with marinade. Don’t forget about the inner surface of the chicken, there too. It is better to do this in advance, and leave the chicken to marinate in the refrigerator for 12-24 hours. If time is tight, then you can do with one hour, then you do not need to clean the refrigerator, leave it at room temperature.
We will cook rice separately from chicken. Rinse it with cool water several times until the water becomes clear. Peel the onion and carrot. The method of slicing vegetables can be any way you like. I cut the onion into small cubes, and rub the carrots on a fine grater.
The chicken is marinated. Preheat the oven to 130 degrees. We put the chicken in a baking bag, tie it on both sides and make several holes on top with a toothpick. We put the baking sheet with chicken in the oven for an hour.
Fill the rice with plenty of water and boil until cooked. It should be crumbly, not in the form of milk porridge. Fry onions and carrots in a deep frying pan with vegetable oil. The finished rice is drained through a colander, washed with cold water and added to the pan, stir, cover with a lid and leave to languish for 5 minutes.
After an hour, we take the chicken out of the oven and cut off the top of the package with scissors. Do it very carefully, there is hot air in the package! We send the chicken to brown in the oven for another 20 minutes. Then we put the bird on a dish, next to it we put rice. A delicious and healthy festive dish is ready! Bon Appetit!