Category: main dishes
Difficulty: 2/5
Time needed: up to 1 hour

I cook this dish quite often, especially when I don't have too much time or I'm too lazy. Recipe is simple and the end result is delicious. And normally I don't need to rush to the grocery store because all I need is often already at home.

Ingredients (for 4 persons):
- 500 ml rice (I prefer parboiled one)
- 1,2 l chicken soup or bullion
- 1 middle sized onion
- 4 husks of garlic
- 300 g chicken meat (fillet from chests or back)
- oil (I prefer olive oil)
- spices (depends on your taste - I would suggest curry, parsley, 2 leaves of bay)

Procedure:
- make chicken soup or bullion. I don't complicate so I use 2 chicken soup cubes. Put it to boil.
- in the meantime peel the onion and cut it to small pieces
- peel garlic, too
- in a pot (app. 2 L), put some oil, heat it, put the onion and fry it until it gets glassy look
- while you are frying the onion, chop chicken meat into small pieces
- when the onion is fried, put the meat in the pot and fry it (don't forget to mix)
- just before adding rice, cut garlic in small pieces and put it in the pot to fry just ta little bit (to feel the smell of it)
- then put the rice in the pot and fry it just a little bit
- pour the chicken soup in the pot, stir and add the spices
- cover the pot, boil everything and then lower the heat. The soup has to boil just a little bit. Leave the pot covered
- normally don't stir anymore. After app. 30 min (check in between) the rice should soak almost all the soup and should be cooked. If it's not, just add some hot water. Turn off the heat, put the pot aside and leave it covered for about 10 min, so that tastes spread all over the pot and the rice calms down
- serve it with some parmesan chees and white wine

Buon appetite!

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