Chicken filets from the oven with Aiwar

Name: Chicken filets from the oven with Aiwar
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Chicken filets (150 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 1 Garlic clove; 1 glass (370 ml) Aiwar (Paprika spice paste); 250 g Long grain rice; 100 g Sheep's cheese; 7-10 Tbsp Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Chicken filets (150 g each)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
1 Garlic clove
1 glass (370 ml) Aiwar (Paprika spice paste)
250 g Long grain rice
100 g Sheep's cheese
7-10 Tbsp Parsley

Directions

1
Wash the chicken fillets and dab dry. Heat oil in a pan. Brown the meat on each side for about 2 minutes. Season with salt and pepper and remove. Peel onion and garlic and dice finely.
2
Add to the cooking fat, fry briefly. Stir in the aiwar. Prepare rice in boiling salted water according to package instructions. Put 2/3 of the sauce in an ovenproof dish. Place the chicken fillets on top and spread the rest of the sauce on top.
3
Crumble cheese over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Wash and chop parsley. Sprinkle over the chicken fillets. Serve with rice.