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Rice salad with smoked chicken

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Ingredients for 6 servings:

  • 2 bell peppers
  • ½ jar pickles
  • some cucumber juice
  • 2 onions
  • 2 packages of chicken legs, Kasseler style
  • n. B. herbal salt
  • pepper
  • ½ liter vegetable broth
  • 3 bags of rice
  • some vegetable oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook the rice in a pot with the vegetable broth until tender; the broth can be strong. Meanwhile, dice the bell peppers, onions, and gherkins and add to a salad bowl. Add the warm rice, season with herb salt and pepper, and mix. Remove the skin from the smoked pork chicken and cut the meat off the bone into bite-sized pieces. Add the meat to the salad, drizzle with a little oil and gherkin liquid, and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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