Plov with rice pudding

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 250 g carrot(s)
• 1 large onion(s)
• 2 garlic cloves
• n. B. Water, warm, approx. 1 – 1.2 l
• 500 g rice pudding
• salt and pepper
• 2 tbsp, heaped chives, dried or fresh
• 2 tbsp, heaped parsley, dried or fresh
• Fat or oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

cheap, filling, delicious

Cut the chicken breast fillet into 1-2 cm cubes. Grate the carrots, not too finely. Cut the onion into cubes or strips. Heat the cooking fat or oil in a pan and sear the chicken. Add the onions and carrots and press in 1-2 large garlic cloves. Fry everything until translucent. Add the rice pudding and 1-1.2 liters of warm water. The amount of water depends on whether you prefer a firmer or softer rice. Add chives, parsley, pepper, and salt to taste, stir everything together, and bring to a boil. Cook over low heat with the lid on for about 15 minutes, until the water is completely absorbed by the rice. If your pan is good, you don’t need to stir it. If your pan isn’t as good, you should stir everything thoroughly every 5 minutes. If there is still water left after 15 minutes, simply let the water evaporate for 2-3 minutes while stirring. My Grandma’s tip: Spread a slice of white bread with butter, add some salt, and drink it with a glass of cold cocoa. It sounds strange, but it complements each other perfectly. The bread and cocoa aren’t included in the calories.