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    Spicy Chicken and Cream Rice




    • 4 beautiful chicken cutlets

    • 250g Basmati rice

    • 16 canned baby corn on the cob

    • 1 onion

    • 0,5Citron

    • 2 Cloves

    • 1 pod of saffron

    • 1 bouquet garni

    • 40g Butter

    • 20g Flour

    • 1 chicken stock tablet

    • Salt

    • Pepper

    • Calories = High

    Preparation steps

    1. Cut the chicken into pieces. Brown the chicken pieces in a casserole dish with 20 g of butter.
    2. Add the peeled onion, cut into 4 and studded with cloves, the bouquet garni, the chicken stock tablet and 30 cl of hot water. Salt and pepper. Cover and cook for 15 minutes over low heat.
    3. Add the drained and rinsed corn on the cob and continue cooking for 10 minutes.
    4. Boil salted water in a saucepan and cook the rice according to the cooking time indicated on the package. Drain.
    5. Meanwhile, melt the remaining butter in a saucepan, stir in the flour, stirring briskly with a wooden spoon. Dilute with cooking broth as you go, over medium heat, until the sauce coats the spoon. Add the saffron and lemon juice, salt and pepper.
    6. Serve the drained meat with the rice and serve immediately topped with sauce.

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