2 cups rice
4 cups water
1 boullion cube
1 onion, grated
2 carrots, grated
2 tablespoons sunflower oil
4 tablespoons butter
½ kilo chicken cut into pieces
½ teaspoon salt
½ teaspoon pepper
2 bay leaves
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
½ cup tomato sauce


Place rice, water and boullion in a large, oven-proof pot. In a frying pan, sauté the onion and carrots in oil for 10 minutes. Add butter and chicken. Brown the chicken, then add contents of frying pan to rice mixture. Add salt and pepper, bay leaves, dill and parsley, as well as tomato sauce. Mix all together. Place pot into 350F oven and bake for 1 hour. Yields 4 servings.

Bon Appetit!

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