Chicken baked in creamy sauce

 

Chicken in creamy sauce with Spanish rice

Ingredients

chicken fillet

Champignon - 

200 g

bulb onions - 

1 PC.

butter - 

60 g

cream - 

160 ml

rice - 

200 g

carrot - 

2 pcs.

parsley root

Bulgarian pepper - 

2 pcs.

tomato - 

4 things.

water - 

2000 ml

canned corn - 

1 jar

garlic - 

2 cloves

vegetable oil - 

30 ml

cashew nuts - 

100 g

turmeric

salt - 

taste

Cooking method

• 
  1.

   Dice onions, bell peppers, tomatoes, parsley root and carrots. Cut the chicken fillet into cubes. Fry the onion in oil until golden brown. Add chopped chicken fillet and fry, stirring for 10 minutes. 3. Add sliced ​​mushrooms and fry over medium heat for 5-7 minutes. Pour in the cream, salt, add seasoning, simmer for 5 minutes.
• 
  2.

   Boil the rice in filtered salted water and set aside. Pour chopped carrots, parsley root, onion and bell pepper into a frying pan and fry for 15 minutes over medium heat. Add tomatoes and simmer over low heat until tender. Add boiled rice, corn, chopped garlic, cashews, and turmeric to the vegetables. Add salt and simmer, stirring for 2-3 minutes.
• 
  3.

   Serve by placing rice and vegetables on a plate, place chicken pieces on top and garnish with chopped herbs. Enjoy the