Ingredients
12 chicken thighs
300 gr of Rice
3 onions
3 red peppers
5 g of Salt
3 g black pepper
3 g sweet paprika
3 g granulated garlic
200 ml of milk cream
300 ml chicken broth
For the tomato salad:
4 tomatoes
1 purple onion
30 gr of Parsley
30g black olives or whatever you like
15 ml of olive oil
10 ml of apple cider vinegar
10 g of sugar
5 g of Salt
3 g black pepper
5 g ground mustard
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preparation
First, we prepare 3 large glass jars with lids and very clean.
Then, we peel and cut 3 onions, we will obtain the onion rings which we will distribute evenly in the 3 jars.
Next step, divide the 300 grams of rice between the 3 glass containers.
Then we core the 3 red peppers, remove the seeds and cut them into slices. Which we also place in each pot, evenly.
We continue to marinate the chicken thighs in a large container, add salt to taste, black pepper, paprika, granulated garlic, stir everything using our hands and it’s ready.
Now it’s time to place 4 thighs in each jar.
Then the cream is added to each pot, well distributed, and the same is done with the chicken broth.
Finally, place the jars on a baking sheet and cover with aluminum foil.
We put it in the oven at 180°C for 40 minutes.
Meanwhile, the salad is prepared.
For the tomato salad:
We start by cutting the tomatoes and placing them in a container, we do the same with the red onions and cut them into julienne strips.
We continue to chop the parsley and add it to the tomatoes and onion. Without forgetting the olives, as a final touch to this special salad.
But the vinaigrette is still missing, in a bowl we add the oil, vinegar, salt, sugar, pepper and ground mustard. We stir well and pour into the salad, mix all the ingredients.
We now have this exquisite rice ready, with a special preparation accompanied by chicken thigh and garnish!
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