Since last year I’ve been publishing some recipes on how to make easy-to-cook and delicious meals. Well, good news is, I found several recipes in my old computer, and I’ll sharing them with you.
What you’ll need for this experience:
2 cups of white rice
4 small potatoes
4 pieces of chicken thigh (or any part you like)
1 red onion
4 pieces of garlic
8 baby carrots
salt and white pepper
5 ounces of white wine
2 ounces of soy oil
1/2 chili pepper, if you want your sauce mild spicy – or 1 whole chili pepper for a spicier sauce
10 cups of water
CHICKEN AND VEGETABLES
Microwaving vegetables before roasting them is not so popular, however it’s an excellent practice because it keeps them moist after roasting. Microwave the potatoes and the baby carrots for 5 min, take the carrots out, and microwave the potatoes for another 5 minutes. Put them in a tray together with the chicken, and pour 2 ounces of wine on the chicken and the vegetables. Bring the tray to the oven at 350F for about 20 min. Smash the garlic and place it on top of the chicken 6 minutes before removing the tray from the oven.
For the sauce, chop the tomato, the onion and the chili pepper and put them in a pan with 1 ounce of soy oil. Let it cook on high flame for 5 minutes, then 10 more minutes on low flame. Add some salt and pepper to it. [/content_block]
The best way to cook white rice is by boiling water in a big pan. Then add salt, 1 ounce of oil and the rice. Stir the rice immediately, and give it a stir every 3 minutes while it cooks. If you want your rice al dente, cook it for 9 min. If you want it a little softer, cook it for 10 minutes. Pour all the water out and cook it dry for 2 more minutes on low flame.
Pour the sauce on top of the chicken and the potatoes. It’s ready to be served.
Serving: one meal for two people.
SPECIAL RECIPES by Lucas Eller