Baked chicken with rice

Step-by-step cooking

1. Step 1:

   

   I used chicken wings, but for this recipe you can take any part of the chicken: thighs, hams or a whole carcass cut into pieces. This time I came across an orange with red flesh, it looks like a grapefruit, but there is no bitterness in it. In general, of course, you can take an ordinary orange, as long as it is sweet. The wine for the marinade can also be chosen according to your taste – dry, semi-dry or semi-sweet.

2. Step 2:

   

   Remove the zest from the lemon, squeeze out the juice. In this recipe, you will need about 1 tsp of lemon juice. Squeeze the juice from one orange, peel and peel the second one, tear the pulp into small pieces.

3. Step 3:

   

   Pepper cut into rings. Chili can be taken fresh or dried, I have small very sharp pickled peppers piri-piri. Seeds can be removed or left: with them, the dish turns out much sharper.

4. Step 4:

   

   In a bowl, mix the wine, lemon and orange juice, add orange slices, pepper rings and salt. Stir until the salt dissolves.

5. Step 5:

   

   Add curry and black pepper, mix.

6. Step 6:

   

   Pour the marinade over the chicken and leave for 30 minutes.

8. Step 7:

   

   Pour rice on the bottom of a flat baking dish, smooth it out.

9. Step 8:

   

   Pour it with broth so that it covers the rice by about 0.5 cm .

10. Step 9:

    

    Put the chicken on top of the rice and pour the marinade.

11. Step 10:

    

    Bake in the oven, preheated to 180C, for about 50 minutes. During this time, lubricate the surface of the chicken several times with liquid from the mold. If it is absorbed into the rice too quickly, you can add a little broth.

12. Step 11:

    

    Check the readiness: the chicken should become toasted, transparent juice is released when piercing. The rice on top only seems to have dried up from above, in fact, it is soft, soaked in broth and spices, each rice separately.