If you want to make the tastiest pilaf, apply these simple tricks.

Ingredients : 1 beautiful chicken, chicken entrails (without liver), 1 large and strong onion, 1-2 peppers, 1 glass of oil, salt, pepper, paprika, 1 large carrot, 1 large cup of rice, 2 very strong tomatoes , but ripe.

Method of preparation:

Onions are chopped…grains of rice. Grate the carrot. Cut the peppers and tomatoes into small cubes. The meat is cut into small portions.

Heat the oil, then the onion, to soften. When the onion has softened enough, add the meat and let it brown a little.

Wash the rice in two or three cups of water and pour it over the meat and onion, let it sizzle and taste the roast. After a few minutes, add water to cover everything, add peppers, carrots, tomatoes, salt, pepper (grains), paprika and put in the oven, on a low heat.

If the water has decreased, add more. In half to three quarters of an hour, the pilaf is ready, with a beautiful golden crust on top. It is served hot, with pickles or vinegared salads.

Secret: If you put cups of chicken soup instead of water, it will be much better. If instead of butter you fry onions and meat in chicken or goose lard, it will be delicious.