Chicken to cognac with rice

To prepare rice: in a pot, add the oil great and throw the rice. Sail until it is almost translucent. Then add 1.5 cup boiling water through each cup of rice, take salt to taste, stir gently, cover and put it over low heat with toaster for 20 minutes. At the end of the time, turn off the fire and wait about 5 more minutes.

Place the butter in a pot, when the latter melts add the chicken dams and drain them on both sides.

Cut the onion into pen and sliced ​​carrots and add them to the preparation together with the oregano, laurel, salt and pepper cook over high heat until the dams are well golden.

Add the cognac and white wine and cook until the alcohol is evaporated, once evaporated add the chicken broth.

Cook covered by 20 minutes over medium heat, stirring from time to time.

Serve accompanied by rice.

If you prefer to do homemade broth: throw in a pot with olive oil the vegetables that you have well washed and cut into small pieces, 1 or 2 chicken thighs, sofríe about 5 mins, then add 1-2 l of hot water and wait for boil Colar and use.