Roasted Carrots Recipe

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CHICKEN FILLING

Main Dishes 25 June, 21:13'de eklendi

CHICKEN FILLING RECIPE 

It is a meal chicken fried recipe to appeal to both sophisticated and informal.

Ingredients

1 whole chicken

FOR INTERNAL PLASTER

2 cups of brass
2 cups of boiled water
1 dry onion
1 carrot
1 packet of currant
1 tablespoon butter
1 sweet spoon black pepper
1 teaspoon cinnamon
liquid oil

FOR SAUCE

3 tablespoon oil
1 sweet spoon thyme
1 sweet spoon tomato paste
1 sweet spoon yogurt
salt

For Around

1 Potato
1 green pepper
1 carrot
little oil
salt 1 water glass of water

Recipe

First, rice is soaked in warm and salty water for half an hour. The carrot is peeled and finely chopped. Wet rice is thoroughly washed. Put the onion and carrots in the pan then the oil. It’s a little mixed up. Then add the rice and roast well. Add the currant and salt and stir the boiled water is added, the cover is closed and left to cook. When you take the water put the butter on the cooker is closed.

The chicken is thoroughly washed. Add the cinnamon and black pepper and mix slowly. It is stuffed without pressing rice into the chicken. The ends are joined with the swab rod. Put 1 cup water in the oven vessel and cook for 1 hour in a 180 degree oven. At the end of the hour, the sauce ingredients are mixed and applied to the lower surface of the pan with brush. Potatoes, green peppers and carrots are chopped. Place them around the chicken with a little oil and salt on them. The chicken is cooked again at 185 degrees for 40 minutes by adding half a glass of water. The remaining pilaf is cooked by adding half a glass of boiling water. The rice is taken to the serving plate. The rice is taken to the serving plate. On the fried chickpeas, the remaining water is circulated. It is taken to the service platform. Vegetables cooked around are served and served.

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