Ingredientes
Pollo1 piece
Arroz2 cups
Berenjena2 pieces- Medium-sized Potatoes3 pieces
Calabacín2 pieces- Carrots2 pieces
Sal0
Pimienta negra0
Especias0
Queso crema1 tablespoon
Mayonesa1 tablespoon
Crema170 grams
Pasos
- 1
Cut the eggplant, carrots, zucchini, and potatoes into cubes or long strips, fry in oil until golden, and set aside.
5 minutosHerramientas necesarias:
Sartén - 2
Cut and wash the chicken, remove the skin, and place it in a pot with boiling water along with some spices, black pepper, salt, and oil, and let it cook until done.
10 minutosHerramientas necesarias:
Olla - 3
Drain the chicken, wash it with cold water, remove the bones, and cut the chicken into thin pieces.
5 minutos - 4
Wash the rice, cook it in the broth left after cooking the chicken, and let it simmer until done.
10 minutos - 5
Take half of the rice and place it in a tray, press it down, then start layering the fried vegetables and chicken, and top with the remaining rice, pressing it down again.
5 minutos - 6
Mix the cream cheese, mayonnaise, and cream, spread the mixture over the rice, and place it in the oven at 180 degrees Celsius for 10 minutes or until golden brown.
10 minutosHerramientas necesarias:
Horno
Datos nutricionales
Pollopor 100gArrozpor 100gBerenjenapor 100gCalabacínpor 100gSalpor 100gPimienta negrapor 100gEspeciaspor 100gQueso cremapor 100gMayonesapor 100gCremapor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.