INGREDIENTS
- – Rooster 1 unit.
- Marinade:
- – Crushed garlic with pores and skin 10 cloves.
- – Pink wine vinegar.
- – Olive oil.
- – Peppers.
- – Floor chili or chili.
- – Cumin.
- – Salt and pepper.
- – Eggplants 2 items.
- – Onion 2 items.
- – Morrones 1 unit.
- – White wine.
- Rice:
- – Onion (from hen).
- – Rice 300 g.
- – Scorching scorching 600 /700 cc.
- – A handful of raisins.
- – Turmeric 1 tsp.
- – Salt and pepper.
- – Oliva.
Marinated clay oven hen with rice, greens and raisins
PROCEDURE:
1. Reduce the hen into eighths and marinate the vinegar, paprika, cumin and olive oil, and the crushed garlic cloves.
2. Therapeutic massage the hen items, season with salt and pepper and guarantee all the pieces is nicely marinated.
3. Reduce the greens into wedges and place on a plate as a cushion for the hen, place in a robust oven so it browns after which decrease the temperature so it cooks nicely.
4. For the rice, take away the onion from the hen cooking and lower into julienne strips and end cooking till caramelized, add the rice and develop into pearly.
5. Add the new broth, season and cook dinner for about 18 minutes.
6. After cooking, add the raisins.
7. Serve the hen with the rice and cooking greens.
