Rice with mushrooms and chicken

Ingredients: 0.5 kg chicken stomachs, 1 cup rice, 1 onion, 150 grams of mushrooms (white, boletus, aspen), 1 / 2 pod of pepper, 1 clove garlic, 15g celery, vegetable oil for frying, parsley, minced pepper and salt to taste.

Preparation: Boil chicken gizzards almost until tender, remove and strain the broth.  Celery cut into strips and fry in vegetable oil, then add the sliced ​​mushrooms, Bulgarian pepper, onion, salute all and cool.  Pass the garlic through a press and add the chilled mixture of mushrooms and vegetables, salt and pepper to taste.  In each pot, place the washed rice (3-5 tablespoons), then cooked and diced chicken gizzards, and the last layer - the vegetables and mushrooms.  Pour the broth almost to the top, sprinkle with chopped herbs and put in 30 minutes in an oven preheated to 180 °.