Baked Chicken Shanks on the Pilaf


Baked Chicken Shanks on the Pilaf Recipe

The baked chicken shanks on the pilaf are very delicious. Imagine the wonderful taste. The golden brown chicken shanks and the pilaf baked slowly in the oven under them.

Baked Chicken Shanks on the Pilaf
Baked Chicken Shanks on the Pilaf

Ingredients;

  • 3 chicken shanks (baguette or thigh),
  • 1 onions,
  • 1 clove of garlic,
  • 1,5 tablespoons of vegetable oil,
  • 1 tomato,
  • 1 tablespoon of butter,
  • 1,5 cups of rice,
  • 1 coffee spoon of mint,
  • 1 teaspoon of crushed red pepper,
  • 1 coffee spoon of salt (or how much you like),
  • 2 cups of water (to boil the chicken shanks).

Process of Baked Chicken Shanks on the Pilaf Recipe

Firstly, wash the chicken shanks and place them into a saucepan.
Pour 4 or 5 cups of water and add salt then boil the chicken shanks until they get tender.

After they get tender enough, take them out and use a cheesecloth to strain the water you boil the chicken shanks.

Pour some water in a bowl and leave the rice into the water for 30 minutes.

Pour the vegetable oil in a pan and add finely chopped onion and clove of garlic.
Cook them until the onions get golden.
Then add the grated tomato and continue to cook.
Add the rinsed and drained rice and cook by stirring for 2 or 3 minutes.
Finally, add the mint, crushed red pepper, salt and the butter and stir.
Then turn off the stove.

Pour the rice mixture in a baking pyrex and spread.
Place the boiled chicken shanks on it.
Pour 2 cups of water you strained with the help of a cheesecloth before.
Place some water in a heat resist bowl in the oven.
Bake the dish into the preheated oven to 190°C at the lower shelf until it absorbs the juice.
(If you bake the dish at the upper shelf, the rices get dry.)

After you bake the dish, leave it 10 minutes before serving then serve hot.

This recipe is 3 or 4 people.

The baked chicken shanks on the pilaf are very delicious. Try and share this recipe from recipesmaking.com.


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Baked Chicken Shanks on the Pilaf

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