Ingredients:
Chicken drumsticks — 4 piece (thigh, breast)
Onion — 1 PC.
Carrots — 1 PC.
Bulgarian pepper — 1 PC.
Tomato — 1 PC.
Green peas — 1 jar
Corn — 1 jar
Garlic — 2 cloves
Rice — 1 Cup.
Water/broth — 1,5-2 stack.
Salt, spices — to taste
Vegetable oil — for frying
This trade:
The chicken to defrost, RUB with salt and spices.
On a frying pan, heat vegetable oil and fry the chicken drumsticks until Golden brown, then transfer to a plate and leave for a while.
Cut onion finely, carrot RUB on a grater. Pepper cut into cubes, tomatoes in small pieces. The garlic through a press or finely chop.
On the same oil in which we fried the chicken, fry the onions until translucent and the carrots. Then add the pepper, tomatoes and garlic. All the vegetables saute for 5 minutes.
Pour water or broth to the vegetables and then add rice. All mix well, season with salt. Bring to a boil. Simmer on medium heat for 25-30 minutes (focus on the readiness of the rice).
With peas and corn, drain the water, for 7 minutes until cooked add to rice and other vegetables. Stirring occasionally, so rice doesn't burn. Need to add fluid. To verify that you have enough salt.
At the end to put the chicken on top of rice and vegetables, cover and simmer over low heat for another 10 minutes. It turns out very beautiful, fragrant and hearty dish.
Bon appetit!