Chicken with rice in beer
Description
The recipe won't take much time. For this dish, I use parboiled rice, as it's the most suitable in terms of cooking time and texture. Basmati cooks too quickly—12 minutes, regular rice turns mushy, and brown or red rice take too long to cook. Serve hot.
Instructions
- 1
Step 1
1. Prepare the ingredients. The chicken should be washed beforehand and soaked in 1 cup of beer with spices and salt for 3-4 hours. Rice should be rinsed.
- 2
Step 2
2. I cook it in a wok, but a casserole dish will work as well. Spread vegetable oil over the bottom of the dish, add the rice (previously rinsed). Pour in one glass of beer and the liquid in which the chicken was soaked, as well as two glasses of hot water from the kettle. In total, use four glasses of liquid for two glasses of rice, two of which should be beer. Season with salt to taste (you can add your favorite spices), and gently mix everything with a fork. Place the chicken on top. Cover with a lid and put into a preheated oven.
- 3
Step 3
3. Bake for 40 minutes at 200 degrees (until all the liquid has evaporated). The rice should be fluffy. That's it: chicken with rice in beer is ready. Enjoy!