1 average-sized onion, diced
2 ready tomatoes
1 yellow pepper
1 red pepper
4 pieces of garlic
Add parsley according to your preference.
Directions
Making vegetable rice: Get the vegetables ready:
Slice the peeled carrots into circles and put them to the side.
Slice the zucchini in half lengthwise, and then cut it into strips.
Cut the red pepper.
Combine the vegetables and rice: Put 500 grams of white rice, sliced carrots, strips of zucchini, and chopped red bell pepper on a big baking sheet. Stir thoroughly.
Add 400 milliliters of cream to the rice and vegetables. Put aside.
Getting the chicken ready:
Cut the chicken into butterfly shape.
Cut a whole chicken into pieces, starting by taking off the wingtips.
Cut the chicken in half.
Season the chicken: In a small bowl, combine 1 teaspoon of sweet paprika, turmeric, salt, garlic powder, black pepper, and onion powder.
Put the spice blend all over the opened chicken. Put aside.
Make the dressing: Put the chopped onion, ripe tomatoes, yellow and red bell peppers, garlic cloves, and parsley in a food processor or blender. Mix until everything is well combined.
Put the sauce on the chicken using a brush.
Place the chicken on the oven rack by its legs and secure it with toothpicks.
Cooking in an oven.
Cook the chicken and rice together.
Heat the oven to 180°C (350°F) before using.
Put the chicken and the rice mixture in the oven.
Cook the food in the oven for 1 hour, but check on it because the cooking time may change depending on how strong your oven is.
Serve the roasted chicken and cooked rice after taking them out of the oven.
Heat it up and eat it!
Questions that people ask a lot.
Q: Is it okay to use chicken breasts instead of a whole chicken? Yes, you can use chicken breasts, but make sure to change the cooking time as needed.
