1 cup of rice
4 pieces of chicken (thigh, drumstick, breast)
2 tablespoons of olive oil
1 chopped onion
1 mashed garlic
1 cup of red wine
1 and 1/2 cups of hot water
1 chopped onion
3 diced tomatoes
1 tablespoon of butter
1 cup of milk
1 tablespoon of cornstarch
200g of mozzarella in slices
Salt, thyme, and chives to taste
1 cup of rice
4 pieces of chicken (thigh, drumstick, breast)
2 tablespoons of olive oil
1 chopped onion
1 mashed garlic
1 cup of red wine
1 and 1/2 cups of hot water
1 chopped onion
3 diced tomatoes
1 tablespoon of butter
1 cup of milk
1 tablespoon of cornstarch
200g of mozzarella in slices
Salt, thyme, and chives to taste
Heat the olive oil and sauté the chopped onion and garlic
Add the rice and sauté for five minutes, without burning
Add the wine and let it evaporate
Add hot water, season with salt, and cook until tender
If necessary, add more hot water
À part, brown the chicken in its own fat
Add the chopped onion and tomatoes, season with salt, thyme, and chives, and cover the pan
Cook over low heat until the meat is tender and a sauce forms
If necessary, add hot water in small increments
Let it cool and cut into large pieces
Reserve the sauce
Sauté the chicken pieces in butter and combine with the reserved sauce
Dissolve cornstarch in milk and combine with the chicken
Adjust the seasoning and stir until thickened
In a greased baking dish, make layers of rice, chicken creme, and mozzarella
Place in a medium oven to melt the mozzarella and serve immediately.
