Chicken to the caper 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.

For chicken: in a pan heating butter over medium heat and brown chicken prey on all sides; Pour into an oven font and book.

In the same pan place the capers, the remaining cream, the oregano, the lerel, the remaining salt and the pepper. Take a boil, lower the fire and cook over 2 mins, stirring occasionally.

Remove the Laurel and pour the sauce on chicken prey reserved.

Bake 45 mins at 1 hour approx, spraying the sauce occasionally while cooking.

Serve accompanied by rice.

Eye: Look well in the size of the fountain to be used.