Banitsa chicken and rice

Submitted by enr on 19 Dec 2008
1.5 kg thin wafers (3 pack)
1/2 chicken
1 and 1/2 cup rice
3 links fresh garlic
300 g mushrooms
1 bunch parsley
60 g butter
sunflower oil
Chicken cut into pieces, put it in a saucepan with cold water and boiled, as before ready add pepper and salt. The meat is boned and chopped into small pieces, and strain the broth. In 3 liters of water put salt and 1 tbsp sunflower oil, put it in the rice to boil 10 minutes. Then transferred into a strainer, washed in running water and drain. In hot sunflower oil fry the finely chopped garlic and sliced ​​mushrooms. Once tender add the meat and rice and fry another 4-5 minutes. Season with salt, pepper and pour 1 1/2 cups of strained broth. In a greased baking pan alternate layers of 3 wafers spread with melted butter, stuffing line. Top put peel and coated with plenty of butter. The banitsa bake in the oven at 180 C and then it is ready is removed, sprayed with water and cover with a cloth until cooled down. Whenever banitsa cook rice, it must be parboiled and seasoned beforehand. Optional can make gravy with egg and yoghurt. There is no need to boil the chicken in advance. You only have to fry and bone either.
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19 Dec 2008


I think it would be a delicious recipe and these days will try with pleasure.