Roast chicken with rice

1. Chicken

chicken 1 pc • ground red paprika • salt

Firstly, we wash the chicken carefully, put a bit of salt and paprika to both sides.

2. 

water 6.75 tbsp (100 ml) • unsalted butter

Put the chicken in the pan, pour water to the top of chicken and add a piece of butter. Close the pan and roast 30 minutes, 430°F (220°C). Then turn it over and roast another 30 minutes. After one hour roasting, take the top of pan away and leave it in for 10 more minutes.

3. 

After cooling, cut the soft and juicy roast chicken or use poultry shears to make suitable portions.

4. Rice

olive oil 3 tbsp • rice 10.5 oz (300 g)

Use sieve for rinsing the rice under tap water, let it drain and sprinkle in the pot, where the oil is already heated.

5. 

salt 0.5 tsp • water 2.5 cup (600 ml)

Fry the rice for about 8-10 minutes, add salt and boiled water to until 1cm above the rice.

6. 

Close the pot and cook the rice until it is soft.