Traditional recipes

Pilaf with shells and chicken pulp in the pan

Pilaf with shells and chicken pulp in the pan

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Wash the vegetables, chopped onion, grated carrot and diced pepper.

Heat the vegetables and put the washed rice over it.

Wash the shells and put them in a pan with butter and cook for about 4 minutes. Pour a little lemon juice over it.

Leave to cool and remove from the shell.

The juice obtained is poured over vegetables and rice and another 2 cups of water are added, until the rice is done.

season with salt, pepper and add thyme.

Add the mussels and let them boil a little over low heat.

The thighs are cleaned, seasoned and fried.

when they are browned, they are added next to the pilaf and they are served either with pickled donuts or with other pickles.

Good appetite ! ! !