Ingredientes
Frango1 piece
Arroz2 cups
Berinjela2 pieces- Medium-sized Potatoes3 pieces
Abobrinha2 pieces- Carrots2 pieces
Sal0
Pimenta preta0
Especiarias0
Queijo creme1 tablespoon
Maionese1 tablespoon
Creme170 grams
Passos
- 1
Cut the eggplant, carrots, zucchini, and potatoes into cubes or long strips, fry in oil until golden, and set aside.
5 minutosUtensílios necessários:
Frigideira - 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 minutosUtensílios necessários:
Panela - 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 minutosUtensílios necessários:
Forno
Fatos nutricionais
* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

