Rice salad
How to make it
1
Wrap the paprika (red and yellow) in foil, bake in an oven at 200°C for 30 minutes, then soak in ice water, peel and cut into 1 cm cubes.
2
Season the chicken with a little salt and pepper, then pour 1 tablespoon of olive oil into a heated frying pan, grill it from the skin, and when it is browned on both sides, cut it into small pieces and cool.
3
Wash the Italian rice, drain and transfer to a bowl using a colander, then mix with 1 tablespoon of olive oil.
4
Mix the roasted chicken and A into [2], place a bowl on ice water to cool, and add the paprika and fruit tomatoes to it and mix.
5
Mix B into [3].
6
Place the sercle on a plate, stuff it with [4] inside, remove it, sprinkle it with Italian parsley for finishing and pour in the olive oil.
material
-
- Paprika red
- 1/2 pieces
-
- Paprika yellow
- 1/2 pieces
-
- Chicken thigh
- 115g
-
- salt
- A little
-
- Pick it
- A little
-
- Italian rice
- 1 cup
-
- Olive oil
- Appropriate
-
[A]
- Chop the onion
- 40g
-
- Italian parsley chopped
- 1 tablespoon
-
- Caper chopped roughly
- 20g
-
- greens and cut them into small pieces
- 45g
-
- black olive seeds - divide one grain into 4 equal parts
- 8 tablets
-
- Peeled shrimp small
- 85g
-
- Peel fruit
- 100g
-
[B]
- Olive oil
- 3 tablespoons
-
- Red wine vinegar
- 1/2 tbsp
-
- Balsamic Vinegar
- 1 tablespoon
-
- Lemon juice
- 1 tablespoon
-
- salt
- Two-skin
-
- Italian parsley for minced and finished
- A pinch
-
- For finishing olive oil
- Appropriate amount
