Ingredients for the chicken wrap recipe with rice
  • 1 cup of rice for rice
  • 4 pieces of chicken breast
  • 2 glasses of water
  • half an onion
  • 40 g cashews
  • 2 tablespoons finely chopped fresh basil
  • Half a teaspoon of turmeric
  • Half a teaspoon of freshly grated nutmeg
  • Freshly ground black pepper
  • Salt
  • 1 tablespoon of olive oil
  • Half a teaspoon of butter
How To Make Chicken Wrap With Rice

After opening the chicken meat with a knife, thin it with a meat hammer. Sprinkle salt, pepper. Wash and drain the rice with plenty of water. Melt half a tablespoon of butter with 1 tablespoon of cooking olive oil. Fry the chopped onions and cashew nuts for 2-3 minutes. Add the rice and continue mixing. Add all the spices, salt and water except basil. Cook the rice with the lid closed until the water is absorbed. When the rice is completely drained, turn off the fire, add the basil and leave to cool. Fill the thinned chicken meat with rice, wrap it tightly with aluminum foil and close the ends. Add hot water until it reaches halfway through the baking dish and bake in the oven at 200 degrees for 30 minutes. Take the chicken out of the oven out of the foil and fry for a few minutes in a non-stick pan with a little butter. Slice and serve hot.

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