Loading...
- 1 kg of chicken.
- 500 g of eggplant, peeled and cut into slices.
- 300 g of vegetable oil for frying.
- 5 tablespoons vegetable oil.
- 600 grams of rice.
- 2 Maggi Cube.
- 1 tablespoon salt.
- 75 grams of pine seeds.
1. Cook the chicken in water for 50 minutes or until full maturity, then remove the skin and bones and cut them thick slices.
2. Fry eggplant slices in oil until golden, then leave them aside.
3. Place the chicken slices in a bowl and arrange the fried eggplant slices in the same bowl. Add the rice on top.
4. In another bowl, put 5 ½ cup of chicken broth, Add the Maggi Cube and salt and stir on low heat until the Maggi Cube melt.
5. Add the broth to the rice and let it boil, then cover and leave it on low heat for 25-30 minutes or until the rice is cooked.
6. Turn the dish upside down on the serving plate and then add the roasted pine nuts.
