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Chicken and Rice Pastry

Maria KostoffMaria Kostoff
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Chicken and Rice Pastry
01/05/2013
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Preparation25 min.
Cooking60 min.
Тotal85 min.
"This recipe will completely change your idea of what a delicious phyllo pastry is - the combination of chicken, rice and mushrooms is unforgettable."

Ingredients

  • phyllo pastry - 3 packs of sheets
  • chicken - 1.
  • rice - 1 cup
  • mushrooms - 10.5 oz (300 g)
  • garlic - 3 bunches
  • parsley - 1 bunch
  • butter - 1/2 cup (125 g)
  • black pepper
  • oil
  • salt
measures

How to cook

Cut the chicken into pieces and put it to boil in cold water, add some black pepper and salt. De- bone the meat and shred it into small pieces. Strain the broth.

In 12 1/2 cups (3 l) of water, put salt and 1 tbsp oil. In the boiling water, add the rice and let it boil for 10 minutes. Strain it through a sieve and wash it under running water.

Leave it to strain. In advance, in hot oil, fry the chopped garlic and mushrooms, cut into thin slices. Once softened, add the chicken and rice. Fry from 3 to 5 minutes, add salt, sprinkle with pepper and pour 1 cup strained broth.

In a greased baking dish, line up 2-3 phyllo pastry sheets, smear them with melted butter, put the filling on top and repeat. Thoroughly smear with butter and bake at 356°F (180 °C).

Then, remove it from the oven, sprinkle it with water and cover it with a towel. Wait to cool.

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