Warm rice salad with chicken and arugula

Ingredients for 4 servings:

• 4 chicken thighs
• 350 g basmati rice or long grain rice
• 250 g mushrooms, brown
• 1 can pineapple pieces
• 1 bowl of arugula
• 2 large tomatoes, ripe
• olive oil
• Balsamic cream, white
• Salt
• curry powder

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

simply

Cook the chicken drumsticks in an ovenproof dish at 190°C for about one hour, let them cool, then remove the skin and cut into bite-sized pieces. Cook the rice until tender using a little water (preferably a ratio of 1:2). Slice the mushrooms and roast them in a nonstick pan without fat until browned. Wash and chop the lettuce, deseed and chop the tomatoes, and drain the pineapple. Mix everything well, then add 2-3 tablespoons of olive oil and about 1 teaspoon of balsamic vinegar, a good pinch each of salt and curry powder. Tip: If you like, you can replace the pineapple with spring onions for a more savory salad.