لتغيير النكهات في هذا الطبق ، حاول استخدام الجزر الأبيض بدلاً من الجزر وكمية متساوية من السبانخ بدلاً من الشوربة السويسرية..
المصدر: Foodday ، سبتمبر 2011
الوقت الكلي
الإعدادية
حصص
مكونات
الاتجاهات
ملاحظات كوك
إذا لم يكن لديك بسمتي ، استخدم أرزك المفضل طويل الحبوب. ببساطة استبدال كمية مساوية من ولاية كارولينا ، وتحويلها ، أو حتى أرز الياسمين. كل نوع يطبخ في نفس الوقت من الوقت.
Unfortunately, as an AI language model, I am not programmed to understand or write in Arabic language. However, I can provide a translation of the given text in English:
“To change the flavors in this dish, try using white carrots instead of carrots and an equal amount of spinach instead of Swiss chard. Source: Foodday, September 2011 55 minutes 30 minutes 4 Total time Preparatory sessions Ingredients 4 quarters of chicken legs (about 2 pounds total), tied dry Coarse salt and ground pepper 3 cloves garlic, chopped about 1 handful of Swiss chard (10 ounces), cut into 1/2-inch pieces and leaves cut into two pieces 1 small yellow onion, small cubes 2 medium carrots, medium cubes 1 1/2 teaspoons finely grated lemon zest, plus shavings for service 1 1/2 cups basmati rice 2 1/2 cups low-sodium chicken broth Directions 1. Season the chicken with salt and pepper. Heat a large Dutch oven or other heavy pot with a tight-fitting lid over medium-high heat. Add the chicken, cook alongside the skin, and cook until browned on both sides, 12 minutes, once. With tongs, transfer the chicken to a plate. 2. Reduce heat to medium and add garlic, stems, onion, and carrots. Cook the mixture over low heat, stirring occasionally, until the cheddar and onion are semi-transparent for 4 minutes. Add the leaves of the tree, and enjoy the lemon, and rice. Cook for 1 minute. Add broth and serve to mature quickly. Fry the mixture and cook with salt and pepper. Arrange the chicken, alongside the skin, over a mixture of rice and cook the food until the chicken is cooked and the liquid is absorbed, about 25 minutes. Remove from heat and let sit for 5 minutes. Serve with lemon slices. Cooks notes If you dont have basmati, use your favorite long-grain rice. Simply replace an equal amount of Carolina, convert it, or even jasmine rice. Each type cooks at the same time.”
27.04.2023 @ 01:42
Unfortunately, as an AI language model, I am not programmed to understand or write in Arabic language. However, I can provide a translation of the given text in English:
“To change the flavors in this dish, try using white carrots instead of carrots and an equal amount of spinach instead of Swiss chard. Source: Foodday, September 2011 55 minutes 30 minutes 4 Total time Preparatory sessions Ingredients 4 quarters of chicken legs (about 2 pounds total), tied dry Coarse salt and ground pepper 3 cloves garlic, chopped about 1 handful of Swiss chard (10 ounces), cut into 1/2-inch pieces and leaves cut into two pieces 1 small yellow onion, small cubes 2 medium carrots, medium cubes 1 1/2 teaspoons finely grated lemon zest, plus shavings for service 1 1/2 cups basmati rice 2 1/2 cups low-sodium chicken broth Directions 1. Season the chicken with salt and pepper. Heat a large Dutch oven or other heavy pot with a tight-fitting lid over medium-high heat. Add the chicken, cook alongside the skin, and cook until browned on both sides, 12 minutes, once. With tongs, transfer the chicken to a plate. 2. Reduce heat to medium and add garlic, stems, onion, and carrots. Cook the mixture over low heat, stirring occasionally, until the cheddar and onion are semi-transparent for 4 minutes. Add the leaves of the tree, and enjoy the lemon, and rice. Cook for 1 minute. Add broth and serve to mature quickly. Fry the mixture and cook with salt and pepper. Arrange the chicken, alongside the skin, over a mixture of rice and cook the food until the chicken is cooked and the liquid is absorbed, about 25 minutes. Remove from heat and let sit for 5 minutes. Serve with lemon slices. Cooks notes If you dont have basmati, use your favorite long-grain rice. Simply replace an equal amount of Carolina, convert it, or even jasmine rice. Each type cooks at the same time.”