Chicken and Rice Casserole.
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Composition Chicken and Rice Casserole:
- You need 1/2 for chicken.
- Require 1/2 for stock cube.
- Need 1 1/2 tbsp - butter.
- Provide 1/4 tsp for Salt.
- You need 1 liter of water.
- Provide 200 grams for Rice.
- Need 1 - egg.
- You need 80 grams chorizo.
Chicken and Rice Casserole how to cook:
- Cook the chicken in a liter of water with the salt, stock cube and butter for around 40-50 minutes on a medium to high heat..
- Once the chicken has cooked remove it from the pan and leave to one side to cool down..
- The rice will be boiled in the same water. Use your judgement as to how much water you'll need, as a lot of it would have evaporated through cooking the chicken. If you don't add enough of the water you can always add more along the way..
- Cook the rice. About 12-15 minutes..
- Let it stand for about 5 minutes or so. If there is any liquid left with the rice, drain after this time has passed..
- Once the chicken is cool enough to handle de-bone and shred..
- Mix the rice and chicken together..
- Preheat the oven to 200 Celsius..
- Using a medium/large casserole dish spoon the mixture in. You can layer it by doing rice, then chicken then rice again but I like mixing it all together before hand..
- Flatten the surface using the back of your spoon or a spatula..
- Crack the egg into a small bowl and using a fork beat the egg well..
- Spread the egg mixture onto the rice, make sure it covers all the surface (use 2 eggs if needs be). Once its cooked it'll give it a nice crunchy texture on top and remains soft underneath..
- Slice the chorizo and cover the rice with it. You can use as little or as much as you like. I like completely covering it in chorizo but this one in the photo my mother made..
- Bake in the oven for about 20 minutes or until the top layer is golden brown..
- Serve with a salad of your choice..
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