Chicken 1/2 pc
Cream 20% fat. 200-250 ml
Vegetable oil 3 tbsp. l.
Paprika 1/2 tsp
Parboiled rice 100 g
Zira 1/2 tsp
Dill (greens) for serving
Lettuce leaves for serving
Salt to taste
Cut the chicken into small pieces.
Fry the chicken pieces in a pan with vegetable oil. Until golden brown on both sides.
Transfer the chicken pieces to a saucepan.
In a frying pan with the remaining chicken oil, fry the rice and add water. Salt to taste.
Simmer the rice, covered over low heat, for 7-10 minutes, until tender.
Mix cream with paprika, cumin and salt.
Pour cream over the chicken and put on low heat, cook for 25-30 minutes.
Put the finished rice on a dish with lettuce leaves.
Put the chicken pieces on top of the rice and pour the creamy sauce from the pan.
Sprinkle with finely chopped herbs. Serve the chicken in a hot creamy sauce.