Ingredienti
- Chicken, skin-on, cleaned and cut in half1 kilogram
Riso5 cup- Onion, chopped4 piece
- Spaghetti pasta200 gram
- Tomatoes, crushed3 piece
Concentrato di pomodoro3 tablespoon- Butter, melted1 cup
- Tomato, sliced1 piece
- Lemon, sliced1 piece
- Boiled eggs, sliced4 piece
- Green pepper, any bell pepper, sliced1 piece
Pepe nero0.5 tablespoon
Acqua10 cup- Chicken broth cube1 piece
- Cinnamon stick3 stick
Sale2 tablespoon- Cardamom pods10 piece
- Cloves10 piece
Passi
- 1
In a pot over the heat, sauté the onions in butter and add the chicken, stirring for 5 minutes.
5 minutiUtensili necessari:
Pentola - 2
Add the tomatoes, sauce or tomato paste, water, spices, salt, and chicken broth cube to the pot with the onions and let the mixture simmer for 45 minutes.
45 minuti - 3
Remove the chicken from the broth and set aside, then strain the broth from the remaining ingredients and reserve 2 cups for boiling the pasta.
5 minuti - 4
Add the rice to the remaining broth and when it boils, reduce the heat, cover, and let it simmer on low heat; you may add more water if needed.
20 minuti - 5
Place the chicken in a baking dish and brown it in a preheated oven.
10 minutiUtensili necessari:
Forno - 6
Boil the pasta in the reserved broth until cooked.
10 minuti - 7
To serve, pour the rice onto a plate, place the pasta on top, then arrange the chicken pieces in the center, garnishing with slices of egg, tomato, bell pepper, and lemon, and serve.
5 minuti
Fatti nutrizionali
Risoper 100gConcentrato di pomodoroper 100gPepe neroper 100gAcquaper 100gSaleper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.