Chicken baked in creamy sauce
Chicken in creamy sauce with Spanish rice Saved 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...
