White meat with white cereal? Why not! Dignity - the sea, tired recount. Prepares quickly, products are available in any store. Calories - at a minimum, seasonings - any.
Are you on a diet? It is unlikely that you will find more lean recipes. Want “hotter”? Any seasonings and sauces will not spoil the taste.
Kids cook with pumpkin, but you can with sweet sauce. Mommies count calories? We will not upset them. Well, daddies and an apron in hand, let them bake at least in a pot, at least in a loaf.
Chicken fillet with rice - general principles of cooking
• Rice and chicken fillet - perfectly matched products. Cooking any dish of them is a pleasure. Prepare quickly, and the degree of complexity depends solely on the selected recipe.
• Here are selected recipes from the simplest to the most complex.
• Such dishes can always be served for breakfast, for dinner or as a second lunch.
• Chicken fillet with rice can be cooked on the stove in a pan, mashed in the oven in a pot or baked in a loaf. There are cooking recipes in a slow cooker - a casserole or a light dinner.
• The minced fillet allows you to cook rice very quickly with mushrooms and meat in a pan.
• Minced meat with the addition of rice very quickly cooked in the oven meatballs.
• Chicken meat can be taken fresh, chilled or frozen. In the latter case, it is thawed in advance in air.
• Fillet thoroughly washed. If present, cut off the remains of chicken fat and film. Dry the chicken pieces with a towel well and then cut them.
• Rice must be sorted out. Often there is rubbish and unpolished grains in rice groats. Then it is transferred to a colander and washed under a tap until clear water comes off.
• Washed beans must be dried, unless rice needs to be cooked. • Add vegetables, mushrooms, dried fruits to chicken dishes with rice to enhance the taste.
• If meat is cooked separately from rice, it is poured over specially prepared sauces before serving.
Chicken fillet with rice and mushrooms in a pan
Ingredients:
• a pound of chicken fillet (two halves of the breast);
• three cloves of garlic;
• one carrot;
• a pound of fresh mushrooms (champignons);
• light soy sauce - 50 ml;
• 50 ml of refined oil;
• a glass of rice, no slides;
• to taste green onions.
Cooking Method:
1. Finely chop the garlic with a knife, cut the onion into medium-sized slices.
2. Rinse the fillet and twist the meat grinder. The smaller, the better. Blender to interrupt meat is not desirable.
3. Pour two tablespoons of oil into the pan and heat well. Add chopped onion with garlic. Fry two minutes on low heat. Add the mince to the pan and cook for another seven minutes, stirring occasionally. When churning meat into lumps, knead them with a fork.
4. Then put the rice in the mince and continue frying for another three minutes.
5. Add the carrot sliced into thin slices and champignon plates. Pour in soy sauce and a glass of broth. Priprichite, only slightly salt. Soy sauce itself is very salty.
6. Cover the pan tightly and simmer for 20 minutes. Ten minutes before readiness mix everything well with a spoon.
Chicken fillet with rice in “loaf”
Ingredients:
• chilled chicken fillet - 700 grams;
• sweet pepper (red) - 1 pc .;
• 60 gr. corn flour;
• layer of puff pastry;
• a pound of rice;
• a full glass of any dried fruit;
• 300 gr. melted butter;
• 2 tbsp. l white flour;
• liter of milk;
• to taste salt, spices, seasonings and pistachios.
Cooking Method:
1. Melt 100 grams of melted butter in a pan. Add onion cut into small pieces of pepper and cut into small pieces. Roast vegetables for 5 minutes.
2. Slice the chicken into small pieces and shift to the vegetables. Sprinkle lightly, add spices to taste, and continue cooking. Stir from time to time. 3. Soak the washed dried fruit in warm water and the rice in the cold.
4. After 20 minutes Strain the water from the rice. Fill it with milk with a small amount of boiled water and boil until cooked. Throw rice into a colander to dry.
5. On a floured table a little roll out the dough. Grease the walls and bottom of a small cauldron with ghee.
6. Line the bottom and walls of the container with the rolled dough. It should not only cover the bottom and walls of the cauldron, but also hang out. Grease the dough with butter. Transfer to the cauldron boiled rice. Liberally pour the surface of the rice with melted ghee.
7. Squeeze water from the dried fruit. Slightly squeeze out any excess liquid and place on top of the rice. Put the chicken and vegetables on the dried fruits.
8. Wrap the dangling edges of the dough and close the edges and grease it well with melted butter.
9. Put a cauldron with rice in a hot oven. Bake the chicken fillet with rice in the dough for 50 minutes at 180 degrees.
10. Remove the cauldron and lay out the loaf on a large flat dish. Sprinkle with chopped pistachios.
Chicken fillet with rice with sour cream sauce with dill
Ingredients:
• 100 grams of long grain rice;
• two chicken fillets;
• medium bulb;
• 60 grams of 20% sour cream;
• big spoon with a hill of white flour;
• 30 grams of butter;
• three white peppercorns;
• a small leaf of laurel;
• half a large bunch of dill.
Cooking Method:
1. Rinse the chicken well and put it in the pan. Fill the fillet with water. Put onion, lavrushka, peas, pepper and dill. Bring to a boil quickly. Remove from the surface of the broth “var”, add a little salt. Boil the fillets until tender over low heat.
2. Take the chicken out of the broth, cover and set aside.
3. In lightly salted water, boil the washed rice until ready. Rinse and warm well in a frying pan with added butter.
4. Put a small piece of butter in another frying pan and melt it. Add flour and fry for 3 minutes. Do not forget to stir periodically. 5. Pour 150 ml of chicken broth into the flour. Pour the broth in a thin stream, constantly stirring the flour with a spoon. Warm up the sauce for a minute and remove from the heat.
6. Add sour cream, chopped dill into the sauce and stir. You can flavor the sauce with black pepper and dry garlic.
7. Put boiled rice on a plate. Next put sliced fillet. Pour the meat over with the cooked sauce and serve.
Baked chicken meatballs with rice in cream sauce
Ingredients:
• 550 grams of chicken fillet;
• 2 small garlic teeth;
• five spoons of boiled rice;
• one egg;
• a teaspoon of table salt;
• a small bunch of parsley;
• 300 ml of 22% cream;
• hard, easily melted cheese - 100 grams;
• 60 ml of frozen sunflower oil;
• three tablespoons of baking flour.
Cooking Method:
1. Chicken breast cut into pieces. Twist in a meat grinder together with garlic and onion. Add ground pepper, salt a little and knead the minced chicken thoroughly.
2. Add minced meat to boiled rice. Replace the finely chopped greens and stir well again.
3. From the resulting minced roll small balls, the size of a small plum. Roll each ball in flour and fry until tender golden color. Dip the meatballs only in hot fat and fry for no more than 10 minutes, in the process of cooking, turn the meat balls. So they roast evenly.
4. Stir the cream with grated cheese.
5. Transfer the fried meatballs to fireproof form. Fill them with sour cream sauce and place them for baking in the oven at 200 degrees.
6. The dish is baked for 10 minutes. After that, turn off the oven, and leave the meatballs in it for another 10 minutes.
Chicken fillet with rice and beans in a pot
Ingredients
- per 1.2 l pot:
• 400 gr. chilled chicken fillet;
• one sweet pepper;
• glass (250 g) - boiled beans;
• carrot - 1 pc., Large size; • onion head;
• a full glass of rice cereal;
• garlic - a small head;
• 75 ml of vegetable frozen oil.
Cooking Method:
1. Boil the beans in advance. Before boiling, soak the bean grains for 3 hours in water.
2. Boil the rice until half cooked. Rinse thoroughly and drain in a colander.
3. Cut the fillets, washed under water, into small portions. Fry the chicken pieces in the oil until browning. Pour in 50 ml of water and simmer until the liquid evaporates.
4. Put the sliced onion, shredded carrot, and pepper. Simmer everything together for 5 minutes. Vegetables salt, pepper. Stir well and transfer to a prepared pot.
5. Then put the boiled beans and rice in advance. Place a garlic clove on the rice layer and “drown” it a little.
6. Put the filled pot in the oven. Cover and cook the rice in the oven for 10 minutes at 200 degrees. Then reduce heat to low and simmer for about 20 minutes.
Easy dinner in a slow cooker with chicken fillet with rice
Ingredients:
• Chicken fillet - 600 grams;
• two multi-cups of coarse rice;
• two Art. l melted butter;
• for the fillet “Spices for chicken”.
Cooking Method:
1. Take damaged grains and garbage from rice cereal. Rinse well under water in a colander. When all the water has drained, transfer the rice to the cooking bowl. Pour in four multi-glasses of water and salt a little. Put the ghee in the rice.
2. Cut chicken into medium sized pieces. Drain and salt. Sprinkle with a small amount of “Spice” and place in a bowl.
3. On the panel, set the option “Buckwheat”. Close the lid tightly and turn on the slow cooker.
Chicken fillet casserole with rice and pumpkin in a slow cooker
Ingredients:
• pumpkin pulp - 600 gr .;
• boiled chicken fillet - 250 gr .;
• two bulbs;
• two glasses of rice (boiled);
• 120 gr. semi-hard cheese;
• five raw eggs; • 70 gr. mayonnaise.
Cooking Method:
1. Cut the pumpkin flesh into small strips. Crumble the onion into small slices and send to the pumpkin.
2. Cut the boiled fillet into small pieces and shift to the vegetables. Add boiled rice. Here also grate cheese on a large grater.
3. Next, place the eggs with mayonnaise. Salt and mix thoroughly all ingredients until smooth. You can taste the casserole to your taste.
4. Lubricate the multicooker bowl with any grease and place the contents of the bowl in it. Well "tamp" products, pressing down with his hands.
5. Smooth the surface and close the lid. Turn on the multicooker by setting the “Pilaf” mode for an hour and a half.
6. Remove the crock-pot from the bowl by turning it over.
Chicken fillet with rice - cooking tricks and helpful tips
• Do not thaw chicken in water. The juice from the meat goes into the water, and the dish will turn out dryish.
• If you want a crumbly side dish of rice. Rinse it as best as possible before and after boiling.
• For chicken fillet casserole with rice, it is best to take round grain rice.
• If the chicken fillet is cooked separately, do not overdo it during heat treatment. Otherwise it will be dry.
• If you are on a diet - make a light dinner of chicken fillet with rice in a slow cooker. Just do not sprinkle chicken with spices, and replace the butter with lean.
