Chicken Pilaf with Sauerkraut

Ingredients

• •4 chicken thighs
• •3 cups rice
• •1/2 kg pickled cabbage (sauerkraut)
• •1 small cup oil
• •1 onion
• •2 cups water
• •Black pepper, red pepper

Preparation

1. 1

   Boil the chicken thighs. In another pot sauté the onion in oil and add the finely chopped sauerkraut. Sauté together and cook with water. Add rice that has soaked in salted hot water half an hour and sauté all together a little. Transfer to a baking tray. Arrange the thighs on top.

2. 2

   Add 4 cups of peppered chicken broth. Brush the thighs with red pepper and bake, stirring the rice occasionally so the top does not dry, about half an hour. Serve.