One of the questions I get most often is about my sources of inspiration - if I still have recipes, where I get them from, how I choose them etc. And I usually answer the same - I have an endless list of recipes in plan. They come from many sources, from home, from guests, from the internet and from communicating with you - my fans on Facebook or the site. I got this recipe for baked pilaf from a wonderful lady whom I talk to on Facebook on a regular basis. She told me about it last week, I immediately asked for instructions and here we are - with a wonderful, interesting, fast and very tasty food. I've never tried to combine potatoes with rice, but you should know that it works and it's really good.
The children also liked a lot the variant without the chicken. I will show it at the beginning of Lent. Still, the chicken pilaf recipe is more accurate and closer to the source. You can use either bone in or boneless chicken legs and wings. I also think it wouldn't be bad at all with some turkey meat.
Thank you very much, Monica, for this pilaf recipe, it's very nice, fast and tasty - just the way we like it!
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Wash the chicken legs well, place in a pot and pour enough water to cover them.
Bring to the boil, skim off the foam, add 1 whole onion and 1 bay leaf.
Make a low heat and let simmer with the lid on for 30 minutes.
If you have country chicken, cook until it's soft.
While it boils, prepare the rest of the ingredients - potatoes, rice, onions and chopped tomatoes.
When the chicken has boiled, place a deep frying pan over heat, pour some oil and cook 2 onions cut into small cubes until lightly browned.
Add in diced tomatoes, stir and cook for another 5 minutes.
Then add the rice, well washed.
Season with salt, ground pepper, paprika and stir the whole mixture well.
Turn off the heat.
Place this rice mixture in a deep oven dish.
I used an oval jena dish, but any shape will do, square or rectangular.
Arrange the (raw) potatoes, cut into 7-8mm slices, on top of the rice layer.
Sprinkle with a little salt and ground pepper, or other favorite spices.
Arrange the cooked chicken legs on top of the potatoes.
Using a ladle, pour in the cooking juice in which the chicken has boiled. It should completely cover the potato layer and just touch the chicken layer.
And that's it! Now the dish goes into the oven for about 40 minutes at 200C.
If you have some remaining chicken broth, you can freeze and use for later recipes.
This is what it looks like when it's ready - at first, the rice doesn't have to absorb the juice entirely, don't be scared if you can still see some.
Just check the potatoes for softness with a knife.
After the oven, leave the tray on the table for 20-30 minutes to cool and allow all the flavours and ingredients to perfectly blend in.
Now, the rice will continue to absorb the juice and oil, even if it's not cooking anymore.
Serve with some pickles or salad, it's filling and very tasty.
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