Baked Portuguese Chicken Rice

Baked Portuguese Chicken Rice

Introduction:

Production steps:

Step 1: prepare the ingredients, remove the bone and skin of the chicken leg, and then cut into small pieces, carrot and potato, cheese slice and onion

Step 2: heat the pan and add the eggs

Step 3: pour in the rice and stir well

Step 4: stir fry and serve

Step 5: heat the pot, add onion and saute until fragrant

Step 6: add potatoes and carrots

Step 7: add ginger powder and fennel powder, stir well, preheat oven (190-200 ℃)

Step 8: pour in coconut milk and a little water, bring to a boil, simmer for 8 minutes, then soften the potatoes

Step 9: add chicken

Step 10: mix well and season with salt. The chicken doesn't need to be cooked, because it will be put into the oven later

Step 11: put chicken, potatoes and carrots on the fried rice

Step 12: place the cheese evenly

Step 13: bake in the oven for 10 to 15 minutes

Step 14: it's done

Materials required:

Chicken leg: 2

Potatoes: 2

Carrot: 1

Coconut milk: 250 ml

Rice: 3 bowls

Eggs: 2

Onion: half

Cheese slice: 2 slices

Ginger powder: 1 tbsp

Fennel powder: 1 tsp

Salt: right amount

Water: moderate

Oil: right amount

Note: the rice I use is just cooked, so it can be directly fried with eggs; if I use isolation rice, I need to heat the rice first, and then add eggs.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: salty and fresh