Chicken to the caper with Arab rice

For Arab rice: for each cup of rice, 0.5 cups of noodles and 2 cups of water are added.

Take the oil great in a pot and sauté the angel hair about 2 to 3 min. Add the rice and sauté for 1 more min.

Add water, salt and cook over low heat with toaster for 20 minutes. Once you turn off the fire, let it rest 5 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.