Chicken Fillet

Chicken Fillet




40 min


50 min

Ingredients for chicken fillet recipe

  • 6 chicken boneless pork meat
  • 2 red peppers
  • 4 cups hot water

For domestic spending

  • 1 glass of brass
  • 3 onions
  • 1 tablespoon of currant
  • 1 tablespoon chopped peanuts
  • 4 food spoon sunflower oil
  • 4 cups hot water
  • 1 sweet spoon newborn
  • 1 tea spoon black pepper
  • 1 sweet spoon salt

Preparation of chicken but stuff

  • Open the grill chicken meat on the counter. Sprinkle slightly salt on the inside. Clean the red peppers and cut them july.
  • Hold the rice in warm salty water for 30 minutes. Filter and rinse with plenty of water. Leave the grape of birds in warm water to soften and soften. Roast the peanuts in a skillet and simmer until golden brown.
  • Peel the onions and bake the food. Get a pot of olive oil. Add the onions and roast until the pink. Add rice and boil for 5-10 minutes. Add grapes, peanuts, salt and pepper. Pour 1 cup of hot water over them and season them fresh. Bake 5 minutes on a low heat and take it from the heat.
  • Spread the inner rice you have prepared inside the chicken buttocks and wrap it in a toothpick for not to scatter. Place the chicken stuffs on a baking tray. Add red pepper and remaining 3 cups of hot water. Bake for 10 minutes in a preheated 180 degree oven. Open the cover of the oven and pour the water on the chicken legs. Cook for 20-25 minutes and serve hot.


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