Chicken in a creamy sauce


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.

Bon appetit!