Ingrédients
- 4 chicken thighs, cleaned4 thighs
- 1 large eggplant, sliced1 eggplant
- 1 cup of white rice, washed1 cup
- 1/2 cup of vermicelli0.5 cup
- 1 tomato, sliced1 tomato
- 2 potatoes, sliced2 potatoes
- 1 green bell pepper, sliced1 bell pepper
- 1 onion1 onion
- 2 tablespoons of tomato paste2 tablespoons
Épices0
Poivre noir0
Huile Végétale0
Mesures
- 1
Place the chicken in a pot of water and boil it. Remove the chicken and set the broth aside.
5 minutesMatériel requis:
Marmite - 2
Fry the potatoes, then the eggplant, then the onion, and finally the vermicelli separately and set them aside.
10 minutesMatériel requis:
Poêle à frire - 3
In the bottom of the pot, add a little oil, then layer the tomato, followed by the potatoes, eggplant, bell pepper, onion, vermicelli, boiled chicken pieces, and finally the rice.
5 minutesMatériel requis:Marmite - 4
Add 5 cups of chicken broth over the pot until the layers are submerged. You can add water if the broth is not enough. Then add the spices and place the pot over medium heat until the rice absorbs all the broth. Cover the pot.
10 minutesMatériel requis:Marmite - 5
Remove the pot from the heat and let it sit covered for 10 minutes. Slowly invert the pot onto a tray to maintain the shape of the mold, and serve.
10 minutesMatériel requis:
Plateau
Faits nutritionnels
Épicespour 100gPoivre noirpour 100gHuile Végétalepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.