Ingredienti
Pollo1 piece
Riso2 cups
Melanzana2 pieces- Medium-sized Potatoes3 pieces
Zucchina2 pieces- Carrots2 pieces
Sale0
Pepe nero0
Spezie0
Formaggio cremoso1 tablespoon
Maionese1 tablespoon
Panna170 grams
Passi
- 1
Cut the eggplant, carrots, zucchini, and potatoes into cubes or long strips, fry in oil until golden, and set aside.
5 minutiUtensili necessari:
Padella - 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 minutiUtensili necessari:
Pentola - 3
Drain the chicken, wash it with cold water, remove the bones, and cut the chicken into thin pieces.
5 minuti - 4
Wash the rice, cook it in the broth left after cooking the chicken, and let it simmer until done.
10 minuti - 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 minuti - 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 minutiUtensili necessari:
Forno
Fatti nutrizionali
Polloper 100gRisoper 100gMelanzanaper 100gZucchinaper 100gSaleper 100gPepe neroper 100gSpezieper 100gFormaggio cremosoper 100gMaioneseper 100gPannaper 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.