White meat with white cereal? Why not! Advantages - the sea, tired of counting. It prepares quickly, products are available in any store. Calories - at a minimum, seasonings - any.
Are you on a diet? It is unlikely that you will pick up more lean recipes. Want hotter? Any seasonings and sauces will not spoil the taste.
We’ll cook the kids with pumpkin, or with sweet sauce. Mom count calories? We will not upset them either. Well, let daddy and an apron in his hands, let them bake even in a pot, even in a loaf.
Chicken fillet with rice - general principles of preparation
• Rice and chicken - perfectly matched foods. Cooking any dish from them is a pleasure. They are prepared quickly, and the degree of difficulty depends solely on the recipe chosen.
• Here recipes are selected from the simplest to the most complex.
• Such dishes can always be served for breakfast, dinner or as a second for lunch.
• Chicken fillet with rice can be cooked on a stove in a pan, grilled in an oven in a pot or baked in a loaf. There are recipes in a slow cooker - casserole or a light dinner.
• Fillet minced with a meat grinder allows you to cook rice with mushrooms and meat in a pan very quickly.
• Meatballs are cooked very quickly from minced meat with rice.
• Chicken meat can be taken fresh, chilled, or frozen. In the latter case, it is thawed in advance in air.
• Fillet washed thoroughly. If available, cut off the remaining chicken fat and film. Pieces of chicken are dried well with a towel and only then cut.
• Rice must be sorted. Often in rice cereal is trash and unpolished grains. Then it is transferred to a colander and washed under a tap until clear water comes off.
• Washed grains must be dried, unless rice needs to be cooked.
• Vegetables, mushrooms, dried fruits are added to dishes of chicken with rice to enhance the taste.
• If the meat is cooked separately from rice, pour it with specially prepared sauces before serving.
Chicken fillet with rice and mushrooms in a pan
Ingredients:
• a pound of chicken (two halves of the breast);
• three cloves of garlic;
• one carrot;
• a pound of fresh mushrooms (champignons);
• light soy sauce - 50 ml;
• 50 ml of refined oil;
• a glass of rice, without a slide;
• green onions to taste.
Cooking method:
1. Chop the garlic finely with a knife, cut the onion into medium-sized slices.
2. Rinse and twist the fillet with a meat grinder. The smaller the better. It is not advisable to kill meat with a blender.
3. Pour two tablespoons of oil into the pan and heat well. Add chopped onion with garlic. Sauté for two minutes over low heat. Put minced meat in the pan and cook for another seven minutes, stir occasionally. When knocking meat into lumps, knead them with a fork.
4. Then put rice in minced meat and continue to fry for another three minutes.
5. Add carrots, sliced mushrooms, into thin slices. Pour in soy sauce and a glass of broth. Pepper, only lightly salt. Soy sauce itself is very salty.
6. Cover the pan tightly and simmer for 20 minutes. Ten minutes before cooking, mix well with a spoon.
Chicken fillet with rice in a loaf
Ingredients:
• chilled chicken fillet - 700 grams;
• sweet pepper (red) - 1 pc.;
• 60 gr. cornmeal;
• layer of puff pastry;
• a pound of rice;
• a full glass of any dried fruit;
• 300 gr. melted butter;
• 2 tbsp. l white flour;
• liter of milk;
• to taste salt, spices, seasonings and pistachios.
Cooking method:
1. Melt 100 grams of melted butter in a pan. Add onion sliced into small pieces to them small slices of pepper. Fry vegetables for 5 minutes.
2. Cut chicken into small sticks and transfer to vegetables. Slightly add salt, put spices, spices to taste and continue cooking. Stir occasionally.
3. Soak the washed dried fruits in warm water and the rice in cold.
4. After 20 minutes drain water from rice. Pour milk with a small addition of boiled water and boil until cooked. Fold the rice in a colander to dry.
5. On a table sprinkled with flour, roll the dough a little. Lubricate the walls and bottom of a small cauldron with ghee.
6. Line the bottom and walls of the container with rolled dough. It should not only cover the bottom and walls of the cauldron, but also hang outward. Oil the dough. Transfer boiled rice to the cauldron. Pour the rice surface abundantly with melted melted butter.
7. From the dried fruit, drain the water. Squeeze out the remaining liquid slightly and lay on top of the rice. Put chicken with vegetables on dried fruits.
8. Wrap the hanging edges of the dough and close up its edges and also grease generously with ghee.
9. Place a cauldron with rice in a hot oven. Bake chicken with rice in the dough for 50 minutes at 180 degrees.
10. Take out the cauldron and lay the “loaf” on a large flat dish. Sprinkle chopped pistachios on top.
Chicken fillet with rice in sour cream sauce with dill
Ingredients:
• 100 grams of long grain rice;
• two chicken fillets;
• medium onion;
• 60 grams of 20% sour cream;
• a large spoon with a slide of white flour;
• 30 grams of butter;
• three peas of white pepper;
• a small leaf of lavrushka;
• half a large bunch of dill.
Cooking method:
1. Rinse the chicken well and lower it into the pan. Pour fillet with water. Put onion, lavrushka, peas of pepper and a sprig of dill. Bring to a boil quickly. Remove var from broth, add a little salt. Cook the fillet until cooked over low heat.
2. Remove the chicken from the broth, cover and set aside.
3. In slightly salted water, boil the washed rice until cooked. Rinse and warm well in a pan with added butter.
4. Put a small piece of butter in another pan and melt it. Add flour and sauté for 3 minutes. Remember to stir occasionally.
5. Pour 150 ml of chicken stock into the flour. Pour the broth into a thin stream, constantly stirring the flour with a spoon. Warm the sauce for a minute and remove from heat.
6. Add sour cream, chopped dill to the sauce and stir. You can flavor the sauce with black pepper and dried garlic.
7. Put the boiled rice on a plate. Put sliced fillet next to it. Pour the meat with cooked sauce and serve.
Baked meatballs with rice and sour cream sauce
Ingredients:
• 550 grams of chicken;
• 2 small cloves of garlic;
• five tablespoons of boiled rice;
• one egg;
• a teaspoon of table salt;
• a small bunch of parsley;
• 300 ml of 22% cream;
• hard, easily melting cheese - 100 grams;
• 60 ml of sunflower frostbite oil;
• three tablespoons of baking flour.
Cooking method:
1. Cut the chicken breast into pieces. Twist in a meat grinder with garlic and onion. Add ground pepper, salt a little and knead the minced meat thoroughly.
2. Add minced meat to boiled rice. Add finely chopped greens and stir well again.
3. Roll small balls the size of a small plum from the resulting stuffing. Roll each ball in flour and fry until tender golden color. Dip meatballs only in hot fat and fry for no more than 10 minutes; turn the meat balls over during cooking. So they are fried evenly.
4. Mix the cream with grated cheese.
5. Transfer the fried meatballs to a refractory form. Pour them with sour cream sauce and place for baking in the oven at 200 degrees.
6. The dish is baked for 10 minutes. After that, turn off the oven, and leave the meatballs in it for another 10 minutes.
Chicken fillet with rice and beans in a pot
Ingredients
- on a 1.2 liter pot:
• 400 gr. chilled chicken fillet;
• one bell pepper;
• a glass (250 g) - boiled beans;
• carrot - 1 pc., Large size;
• onion head;
• a full glass of rice cereal;
• garlic - a small head;
• 75 ml of frozen vegetable oil.
Cooking method:
1. Boil beans in advance. Soak bean grains for 3 hours in water before boiling.
2. Boil rice until half cooked. Rinse thoroughly and fold to a colander.
3. Cut the fillet washed under water into small portions. Fry pieces of chicken in butter until browned. Pour in 50 ml of water and simmer until the liquid evaporates.
4. Here also put sliced onions, chopped carrots, pepper. Stew everything together for 5 minutes. Season the vegetables with salt and pepper. Stir well and transfer to prepared pot.
5. Then lay the boiled beans and rice in advance. Put a head of garlic on the rice layer and drown it a little.
6. Place the filled pot in the oven. Cover and cook the rice in the oven for 10 minutes at 200 degrees. Then reduce heat to a minimum and simmer for about 20 minutes.
Light dinner in a multicooker of chicken with rice
Ingredients:
• chicken fillet - 600 grams;
• two multi-cups of coarse-grained rice;
• two tbsp. l ghee;
• for fillet "Spices for chicken".
Cooking method:
1. Remove damaged grains and debris from the rice cereal. Rinse well under water in a colander. When all the water has drained, transfer the rice to the cooking bowl. Pour in four multi-glasses of water and salt a little. Put ghee in rice.
2. Cut the chicken into medium-sized pieces. Dry and salt. Sprinkle with a small amount of "Spice" and put in a bowl.
3. On the panel, set the option "Buckwheat". Close the lid tightly and turn on the multicooker.
Multicooker chicken fillet casserole with rice and pumpkin
Ingredients:
• pumpkin pulp - 600 gr.;
• boiled chicken fillet - 250 gr.;
• two onions;
• two glasses of rice (boiled);
• 120 gr. semi-hard cheese;
• five raw eggs;
• 70 gr. mayonnaise.
Cooking method:
1. Cut into small strips the pulp of a pumpkin. Chop the onion into small slices and send to the pumpkin.
2. Cut the boiled fillet into small cubes and transfer to vegetables. Add boiled rice. Here, grate cheese on a coarse grater.
3. Next, lay the eggs with mayonnaise. Salt and mix thoroughly all the ingredients until smooth. You can pepper the casserole to your liking.
4. Lubricate the crock-pot with any grease and place the contents of the bowl in it. Well “tamp” the products by pressing them with your hands.
5. Level the surface and close the cover. Turn on the slow cooker by setting the "Pilaf" mode for an hour and a half.
6. Take the finished casserole out of the bowl of the multicooker by turning it over.
Chicken fillet with rice - cooking tips and tricks
• Do not thaw chicken in water. The juice from the meat will go into the water, and the dish will turn out to be rather dry.
• If you want a crisp side dish of rice. Rinse it as best as possible before and after cooking.
• For chicken fillet casseroles with rice, it is best to take round-grain rice.
• If the chicken is cooked separately, do not overdo it during heat treatment. Otherwise it will be dry.
• If you are on a diet - prepare a light dinner of chicken with rice in a slow cooker. Just do not sprinkle chicken with spices, and replace the butter with lean meat.
