Stewed chicken Petrovski

Submitted by enr on 24 Jul 2009
1 chicken with giblets
1 cup rice
3 scallions
1 tsp salt
pinch nutmeg
150 ml dry white wine
sunflower oil
Chicken wash well, inside and out, then put in a deep saucepan. Make up to 700 ml water and bring to boil. As a boil removing bloody foam. After about 30 minutes, withdraw from the heat. Chicken out on a plate and broth extra strain. Peel onions and cut into small pieces together with the green part. The rice is washed. Take a frying pan. Chicken giblets are washed, finely chopped and put in the pan. Pour in the rice, chopped onion. Add 1 tsp salt, a pinch of nutmeg, 100 ml sunflower oil. Fry for five minutes, then add 2 cups water and leave for 15 minutes to choke under the hood, then retired the side. Chicken filled with steamed rice and sutured. Take a baking pan. The chicken is placed flat on a backbone. Top watered with 100 ml sunflower oil, 150 ml dry white wine 2 and 3 cups of strained chicken broth. Sprinkle with salt and pepper. Bake at 200 C 40-50 minutes.
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24 Jul 2009