Rice Porridge with Chicken and Eggplant
⏳ Time
45 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Rice - 7.1 oz
- Poultry - 14.1 oz
- Butter - 1.8 oz
- Eggplants - 2 pieces
- Vegetable Oil - 2 fl oz
- Garlic - 3 cloves
- Parsley - 1.8 oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Sort the rice, rinse it, pour in 1.5 liters of boiled water, place on low heat, and bring to a boil.
Step 2
Reduce the heat to the minimum and cook the rice at a gentle boil for 10 minutes.
Step 3
Drain the water, rinse the rice with hot water, add salt, mix in the butter, cover the pot with a lid, and place it in a preheated oven for 15–20 minutes.
Step 4
Wash the eggplants and cut them into cubes.
Step 5
Peel the garlic, wash it, and chop it coarsely.
Step 6
Rinse the chicken meat and cut it into small pieces.
Step 7
Sauté the garlic in a deep skillet with heated vegetable oil, add the eggplants, season with salt, and fry while stirring for 5–7 minutes.
Step 8
Add the chicken to the skillet with the vegetables, season with pepper, lightly fry, pour in 400 ml of warm water, and simmer covered until cooked through.
Step 9
Wash and chop the parsley.
Step 10
Combine the porridge with the stewed chicken and vegetables in the skillet, mix, and cook for a few more minutes.
Step 11
Before serving, sprinkle with chopped parsley.
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