Ingrédients
Poulet1 piece
Riz2 cups
Aubergine2 pieces- Medium-sized Potatoes3 pieces
Courgette2 pieces- Carrots2 pieces
Sel0
Poivre noir0
Épices0
Fromage à la crème1 tablespoon
Mayonnaise1 tablespoon
Crème170 grams
Mesures
- 1
Cut the eggplant, carrots, zucchini, and potatoes into cubes or long strips, fry in oil until golden, and set aside.
5 minutesMatériel requis:
Poêle à frire - 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 minutesMatériel requis:
Marmite - 3
Drain the chicken, wash it with cold water, remove the bones, and cut the chicken into thin pieces.
5 minutes - 4
Wash the rice, cook it in the broth left after cooking the chicken, and let it simmer until done.
10 minutes - 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 minutes - 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 minutesMatériel requis:
Four
Faits nutritionnels
Pouletpour 100gRizpour 100gAuberginepour 100gCourgettepour 100gSelpour 100gPoivre noirpour 100gÉpicespour 100gFromage à la crèmepour 100gMayonnaisepour 100gCrèmepour 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.