John Myers
Contents
show
Lemon Chicken with Pimped Rice
The perfect lemon chicken with pimped rice recipe with a picture and simple step-by-step instructions.
lemon sauce
- 4 tbsp Balsamic vinegar
- 2 Garlic cloves
- 1 tsp Dried oregano
- 2 tsp Honey
- 120 ml Olive oil
- 50 ml Soy sauce
- 2 Lemons, zest and juice
- Black pepper from the mill
- Salt
chicken
- 100 g Flour
- 2 tbsp Pimenton de la vera mild
- 1 tbsp Pimenton de la vera hot
- 50 g Melted butter
- 2 Chicken breasts
- Salt
- Black pepper from the mill
rice
- 200 g Basmati rice
- 1 Red Onion, finely diced
- 2 Spring onions, cut into thin rings
- 4 Stalk Leaf parsley, finely chopped
- 1 tbsp Oil
- Salt
- Black pepper from the mill
Otherwise
- 1 green Chilli pepper, cut into fine rings
lemon sauce
- First, the lemon sauce is made, because it has to get really nice and cold. Simply put all the ingredients except for the lemon zest in a tall container and puree very well with the hand blender, then put in a bowl, fold in the lemon zest, cover and put in the refrigerator for at least 2 hours.
Chicken in Lemon Sauce
- Cut the chicken breasts into bite-sized pieces. Put the flour together with the two types of Pimenton de la vera in a bowl, season with salt and pepper and mix everything well. Spread a thin layer of melted butter on an ovenproof dish at the bottom.
- Now turn the chicken pieces in the flour mixture and place in the ovenproof dish. Now brush the chicken pieces generously with the liquid butter. Now put the mold in the oven preheated to 200 degrees and bake the chicken in it for 30 minutes.
- After 30 minutes, take the ovenproof dish out of the oven, turn the chicken pieces and spread the COLD lemon sauce over the chicken pieces and then bake in the oven for another 20-25 minutes.
rice
- Heat the olive oil in a saucepan and fry the onion until translucent, then add the rice and fry for about 1 minute while stirring. Now add so much boiling water that the water is approx. 2 cm above the rice, put the lid on and simmer for approx. 12 minutes at the lowest temperature, do not stir under any circumstances. Now turn off the stove and leave it on for another 10 minutes.
- Then fluff the rice, season with salt and pepper and mix in the spring onions and parsley.
finish
- Arrange the rice on a plate, distribute the chicken pieces with the cooking liquid on top and sprinkle with the chili rings.
Facebook Comments