John Myers
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Chicken and Vegetable Skewers with Mushrooms and Basmati Rice
The perfect chicken and vegetable skewers with mushrooms and basmati rice recipe with a picture and simple step-by-step instructions.
Chicken and vegetable skewers: (For 3 people!)
- 300 g Chicken breast fillet
- 200 g 1 rote Paprika geputzt
- 200 g Onion wedges
- 6 tbsp Sunflower oil
- 2 tsp Mild curry powder
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 7 – 8 Schaschlik-Stäbe
Mushrooms:
- 175 g Brown mushrooms
- 3 tbsp Sunflower oil
- 1 tbsp Ketchup Manis
Basmati rice:
- 100 g Basmati rice
- 300 ml Water
- 0,5 tsp Salt
Serve:
- 2 Basilikumspitzen zum Garnieren
Chicken and vegetable skewers:
- Clean and wash the chicken breast fillet, pat dry with kitchen paper and cut into pieces. Clean and wash the peppers and cut into bite-sized pieces. Peel and quarter the onion and assemble in wedges. Stick / thread the pieces of meat with the paprika pieces and the onion wedges alternately on 7 – 8 shashlik sticks and fry them all around in 2 hot pans with 3 tablespoons of sunflower oil each for about 7 – 8 minutes until golden-brown. While frying, season with mild curry powder (1 teaspoon per pan), coarse sea salt from the mill (2 big pinches per pan) and colored pepper from the mill (2 big pinches per pan).
Mushrooms:
- Remove the mushroom stems and clean / brush the mushrooms. Heat sunflower oil (3 tbsp) in a pan, place the mushrooms upside down and fry slowly. Drizzle the mushrooms on the stem side with sweet soy sauce (1 tbsp), turn over, fry briefly, remove and keep warm in the oven at 50 ° C until serving.
Basmati rice:
- Bring basmati rice (100 g) to the boil in water (300 ml) with salt (½ teaspoon), stir well and cook with the lid closed on the lowest temperature level for approx. 20 minutes.
Serve:
- Press the rice into a cup and turn it onto the plate. Add the chicken and vegetable skewers (2 pieces each) and the mushrooms and garnish with a basil tip, serve.
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