- Beer - 0,5 Liters
- Hot pepper - 0,5 pieces
- Chicken - 1 piece
- Rice - 1 glass
- Szafran - 1 Pinch
- Pepper, salt - To taste
- Thyme - 1 Art. a spoon
- Butter - 2 Art. spoons
- Cilantro, bunch - 1 Piece
- Chesnoka - 1 tooth
- Red onion - 1 piece
1. We wash the chicken, we dry it, it is possible to sing. For 10-12 slices chop the chicken. You can use and offal. Finely chop the garlic in a large bowl of beer, add thyme, garlic and salt, stir. We put the chicken in a marinade, cover with a film, for 1 hour we clean it in a warm place. 2. We clean the onion, cut into cubes. In half cut open pepper, remove seeds, in flowing water, wash, dry, grind. We wash the greens, and finely chop. 3. Heat butter in a frying pan. From the marinade take out the chicken, and on each side for three or four minutes, until the ruddy crust, fry. Then put it into shape. Through the cheesecloth or fine sieve strain the remaining marinade. Add saffron. 4. Chop the onion in a frying pan, where the chicken was fried. Add greens and hot peppers. 5. In a fine sieve we transfer the rice, rinse thoroughly with running water. Rice is poured into vegetables and chicken. We pour in the marinade. You can add more beer. We send 30 minutes to the oven. 6. Serve the chicken hot, decorate with cilantro and greens.
Servings: 4