The chicken pieces are salted and peppered, fried in oil and butter and then removed from the frying pan. The flour and the drippings are mixed, the clear soup and the peeled whole garlic cloves are added and brought to a boil. Then the chicken pieces are added. Put a lid on it and simmer for 40 minutes. After 40 minutes, add a morsel of long-grain rice and let the dish simmer for another 20 minutes.
Our tip: Fresh chives are much more aromatic than dried ones!
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