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1 medium onion, diced
2 ripe tomatoes
1 yellow bell pepper
1 red bell pepper
4 garlic cloves
Add parsley to taste.
Instructions
Prepare the vegetable rice: Prepare the vegetables:
Cut the peeled carrots into rounds and set aside.
Slice the zucchini in half lengthwise, then cut into strips.
Slice the red bell pepper.
Mix the vegetables and rice: Place 500 grams of white rice, the sliced carrots, the zucchini strips, and the chopped red bell pepper on a large baking sheet. Stir well.
Add 400 milliliters of cream to the rice and vegetables. Set aside.
Prepare the chicken:
Butterfly-shape the chicken.
Cut a whole chicken into pieces, starting by removing the wing tips.
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.
Rub the spice mixture all over the open chicken. Set aside.
Make the dressing: Place the chopped onion, ripe tomatoes, yellow and red bell peppers, garlic cloves, and parsley in a food processor or blender. Blend until well combined.
Brush the dressing over the chicken.
Place the chicken by the legs on a baking rack and secure with toothpicks.
Oven bake.
Cook the chicken and rice together.
Preheat the oven to 180°C (350°F) before using.
Place the chicken and rice mixture in the oven. Bake the food for 1 hour, but keep an eye on it as cooking time may vary depending on the power of your oven.
Serve the roasted chicken and cooked rice immediately after removing them from the oven.
Reheat and enjoy!
Questions people often ask.
Q: Can you use chicken breasts instead of a whole chicken? Yes, you can use chicken breasts, but be sure to adjust the cooking time if necessary.
For ingredients and complete cooking instructions, continue reading (>)
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