Rice, cooked with chicken fillet, turns out to be quite a satisfying and independent full course, which is sure to please your guests.
Recipe for rice with chicken fillet
Ingredients:
- unpolished rice - 150 g;
- chicken fillet - 300 g;
- bulb - 1 piece;
- carrots - 1 piece;
- soy sauce - 2 tbsp. spoons;
- garlic - 2 cloves;
- egg - 1 piece;
- sesame seeds - to taste;
- green onions for decoration.
Preparation
Rice pre-boil and set aside. Vegetables are cleaned, onions cut into rings, and carrots - cubes. Chicken fillet shredded portion by piece. Then we take a frying pan, pour the oil and fry for a few minutes the prepared vegetables. Next, pour soy sauce to them, spread chicken fillets and mashed garlic. Mix everything and fry until the meat is ready. Now spread the vegetables to the vegetables, pour in the beaten egg and stir. We serve chicken fillet with rice in a hot form, sprinkle with lightly fried sesame seeds.
Chicken fillet baked with rice
Ingredients:
- chicken fillet - 200 g;
- rice - 50 g;
- cheese - 50 g;
- egg quail - 2 pieces;
- lemon juice - 1 teaspoon;
- spice.
Preparation
Cut the fillet across the fibers in small pieces, salt, pepper and sprinkle with lemon juice. Rice boil until half cooked, and cheese rubbed on a large grater and mixed with rice. Now take the baking molds, lay the chicken pieces on the bottom, then put the rice and put it on for 15 minutes in the oven preheated to the desired temperature. After the time has elapsed, we take out the forms, we break the quail eggs in the center and send the dish to the oven for another 5 minutes.
Chicken fillet recipe with rice and pineapple
Ingredients:
- steamed rice - 400 g;
- chicken fillet - 500 g;
- canned pineapple - 1 can;
- fresh champignons - 500 g;
- bulb - 1 piece;
- Italian herbs, salt - to taste.
Preparation
Rice boil in slightly salted water in a proportion of 1: 2. We chop the fillet into slices and fry on the oil until half-ready. Champignons are processed, cut into quarters. Chop the onions lightly and pass along with the mushrooms in a separate frying pan until the juice is completely evaporated. Then put the meat in a deep saucepan, add the mushrooms, salt, pepper to taste, sprinkle with spices and add together with the syrup pieces of pineapple. We put the dishes on a weak fire and, as soon as most of the liquid evaporates, spread the rice and cook on low heat for 10-15 minutes with the lid open. We serve the prepared dish on the festive table as the main side dish.