Recipe
Pohani picek s rizi-bizijem
Seasoned chicken pieces in flour, egg and crumbs, fried until gold. Rice starts raw: toasted in butter, then simmered with peas and water.
Pohani picek s rizi-bizijem takes about 65 minutes and makes 4 servings. Each serving has 1038 kcal.
- Preparation
- 25 minutes
- Cooking
- 40 minutes
- Total time
- 65 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 1038 kcal
- Protein
- 48.2 g
- Carbohydrates
- 78.4 g
- Fat
- 56.6 g
Ingredients
- Chicken thighs800 g
- All-purpose flour80 g
- Eggs2 pcs
- Breadcrumbs100 g
- Sunflower oil30 ml
- Long-grain rice250 g
- Butter30 g
- Frozen peas200 g
- Warm water500 ml
- Salt1 pinch
- Pepper1 pinch
Instructions
- 1
If the thighs are large, cut them into two or three pieces through the bone. Pat dry and season all over with salt and pepper.
- 2
Set out three plates: flour, beaten eggs, breadcrumbs. Coat each piece flour-egg-crumb, pressing the last layer on.
- 3
Heat 1 cm of oil in a wide pan to medium. Fry the chicken 5 minutes per side until the crumb is deep gold and the juices run clear. Drain on paper.
Tip: Oil that is too cool soaks the crumb; oil that smokes burns it. A cube of bread should sizzle gold in 20 seconds.
- 4
In a clean pot melt the butter. Add the raw rice and toast 2 minutes until the grains look glassy.
- 5
Pour in 500 ml hot water and a pinch of salt. Cover and simmer 18 minutes. In the last 5 minutes scatter the frozen peas on top and put the lid back.
Tip: Do not stir the rice while it simmers or it turns porridge. Lid on, heat low, fluff only at the end.
- 6
Rest the rice 5 minutes off the heat. Fluff with a fork - the peas should be bright and the grains separate.
- 7
Taste the rice for salt. Pile it on plates and set the fried chicken beside it.
- 8
Serve at once while the crumb still crackles.
Cooking methods
On the stove
Fry in a wide pan with 1 cm of oil on a steady medium flame - you should hear a constant sizzle. Cook the rice in a separate pot: toast on medium, then the lowest flame that still steams under the lid.
On induction
Use the same pan or pot. Sear and fry on 7, sweat on 4–5, long braises on 2–3. Induction holds a simmer without scorching the bottom if the pot is heavy.
Over an open fire
A cast-iron pot over medium embers handles the braise and the cabbage. Fry patties or schnitzel in a skillet at the hotter edge, then move to cooler coals so crumbs do not burn.
Recipe questions
- How long does this recipe take?
- Plan for about 65 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 4 servings.
- Can I cook this recipe on induction?
- Yes. Use the same pan or pot. Sear and fry on 7, sweat on 4–5, long braises on 2–3. Induction holds a simmer without scorching the bottom if the pot is heavy.
- Can I cook this recipe over an open fire?
- Yes. A cast-iron pot over medium embers handles the braise and the cabbage. Fry patties or schnitzel in a skillet at the hotter edge, then move to cooler coals so crumbs do not burn.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
