Solyanka team with chicken and rice arborio is a nourishing and nutritious dish. I cook it when there is a lot of little things left in the refrigerator: a piece of zucchini, half a fork of cabbage, in general, any seasonal vegetables are suitable, it’s not for nothing that the dish is called hodgepodge. Arborio rice performs the function of a sponge - it absorbs all the juices that are released when stewing vegetables, so the hodgepodge will be very thick. I usually put the chicken boneless to shorten the cooking time.
If, in addition to chicken, there is a small piece of ham or smoked sausage in your fridge, feel free to add them to the pan, it will only taste better!
There are several types of solyanka - thick soup with strong broth and stew with cabbage, each of them is interpreted by the hostesses in her own way. And as a result of the recipes it turns out as much as the Italian minestrone or French ratatoua, choose the one that you like and can afford.
- Cooking time: 40 minutes
- Servings: 4
Ingredients for the team solyanka with chicken and arborio rice
- 0, 5 kg chicken thighs;
- 300 g cabbage;
- 200 g stem celery;
- 100 g zucchini;
- 80 g onions;
- 130 g carrots;
- 120 g green beans;
- 150 g potatoes;
- 60 grams of rice arooborio;
- 60 g salted cucumbers;
- 2 cloves of garlic;
- 2 chilli pods;
- 5 g ground paprika;
- olive oil, salt, bay leaf.
A way to prepare a team of hodgepodge with chicken and arborio rice
We cut chicken thighs - cut off the meat from the bones, remove the skin, cut into small pieces. Heat 2 tablespoons of olive oil in a pan or broiler, fry the meat in small portions on each side, put it on a plate.
Peel the garlic and chili pepper, fry for a few seconds in the same pan, in which the meat was fried to flavor the oil. I advise you to clean the chili peppers from the seeds and thin membrane so that the dish does not work out very spicy.
Add diced onions, carrots and celery, cut into cubes, fry vegetables for 10 minutes, they should be soft and transparent.
Return the fried chicken pieces to the pan, cook everything together for a few minutes, and then begin to collect the dish.
First, add diced, peeled, raw potatoes and finely shredded cabbage. Regular cabbage can be replaced by Chinese or Savoy, it will turn out even tastier.
Then put the green beans and zucchini. String beans can be added both fresh and frozen. In fresh green beans cut the tips on both sides.
Peel pickles, chop finely. Add to the rest of the ingredients rice, cucumbers, ground paprika and 2 bay leaves, salt to taste.
Pour about 100 ml of water or broth into the frying pan, cover with a lid, cook on low heat for 25 minutes. If in the process all the liquid boils away, then add some hot water.
Sprinkle the finished dish with fresh herbs, for example, basil, and serve immediately.
To taste the hodgepodge of the national team with chicken and arborio rice can be seasoned with sour cream or spicy tomato ketchup, enjoy your meal!