Rice and Chicken Pie
by Tavolino
A practical savory blender pie that uses cooked rice in the batter for a unique texture, filled with sautéed chicken and melted cheese.
Ingredients
- Eggs 2 units
- Oil 120 ml
- Milk 480 ml
- Cooked rice 200 g
- Salt to taste
- All-purpose flour 120 g
- Baking powder 15 g
- Chicken breast or thigh 500 g
- Onion 1 unit
- Tomatoes 2 units
- Garlic 2 cloves
- Pepper to taste
- Fresh herbs to taste
- Mozzarella cheese 150 g
Preparation
- 1
Cut 500 g of chicken into cubes of about 2 cm.
- 2
Season the chicken with salt and pepper to taste and fry in a little oil.
- 3
Add 1 chopped onion and 2 minced garlic cloves to the chicken and sauté.
- 4
Add 2 chopped tomatoes and fresh herbs to taste to the mixture and cook briefly.
- 5
In a blender, combine 480 ml of milk, 120 ml of oil, 2 eggs, 200 g of cooked rice, and salt.
- 6
Add 120 g of all-purpose flour and 15 g of baking powder to the blender.
- 7
Blend all the batter ingredients for about 4 minutes until smooth.
- 8
Grease a baking dish and pour in two-thirds of the prepared batter.
- 9
Distribute the sautéed chicken over the batter and cover with slices of mozzarella cheese.
- 10
Cover with the remaining batter, spread well, and finish with grated cheese on top.
- 11
Bake in a preheated oven at 180°C for 30 minutes until golden brown.