Lisbon Pilaf
Description
The dish is prepared without unnecessary complications. Pour boiling water (about one liter) over the rice, stir, add a little salt, and cook covered for 10-15 minutes. Let the cooked rice stand for 10 minutes. Next, heat butter in a skillet and sauté almond flakes until golden. Add chicken, cut into pieces, to the same skillet with butter and cook evenly. Slice mushrooms thinly, mix them with the rice, and place the mixture over the chicken. Pour 3 cups of hot chicken broth (or use a broth cube) over the rice, chicken, and mushrooms in the skillet. Place the skillet in the oven for 20 minutes at 170°C. Mix cream (or sour cream) with dried tarragon and gently heat over low heat for 1-2 minutes. Pour the sauce over the pilaf and top with fried almonds. Serve the dish immediately.