Wild rice with chicken, eggplant and bell pepper

4 servings
1 hour 30 min


1. Rinse the rice well in cold water. Drain, place the rice in a saucepan, add some salt, pour over 1-to-4 water and place on a stove. Bring to a boil without a lid, reduce the heat, cover with a lid and cook for 30 minutes.

2. Cut the onion, chicken fillet, bell pepper into a small cube. Cut the aubergines into thin longitudinal tongues. Cut the trimmings into a small cube. Twist the tomatoes into a meat grinder or cut into cubes (then it is better to remove the skin) .

3. Salt the aubergine slices, fold into a microwave container with a lid and bring them to softness and semi-readiness. Eggplant can also be fried in a pan with butter or brought to condition in the oven, in a steamer you can still boil it.

4. Heat a little oil in the pan and fry the chicken (2-3 minutes with constant stirring until discoloured). Remove the meat from the frying pan.

5. Add the oil to the pan if necessary and place the onion. Sit down, stir. Onions will give juice, and you will collect meat nar for onions. So tastier. Bring the onions to transparency. Add the peppers, stir, cook for a minute and add the aubergine cubes. Stir and cook for another 2-3 minutes.

6. Return the chicken to the vegetables, stir and add the tomato puree. If you have tomatoes in cubes, put them in the pan at the same time as the aubergines. Add salt and pepper to taste. Mix, warm up.

7. Tip the finished rice into a colander and rinse. Let the water drain off.

8. Put the eggplant strips in the pan with rays to cover all the walls. Half of each strip should hang freely behind the sides. Put the vegetables with the chicken on the eggplant and level. The next layer is Fig. Flatten and cover with hanging strips of aubergine. Put in the oven (180 degrees) for 20 minutes. After 10 minutes in the oven, brush the aubergines with olive oil.

9. Remove the finished dish from the oven, cover with a large serving plate and turn the eggplant chicken rice onto a plate, remove the pan. 10. To decorate in a circle, put parsley, and in the center - spirals of sweet pepper. To make the pepper roll well, boil it for a minute, bake for 2 minutes or hold it until soft in the microwave. Pickled bell peppers are also perfect here. Nice!