Chicken – Rice – Salad

Ingredients for 4 servings:

• 1 chicken
• n. B. water
• 1 bag of rice (long grain rice)
• Water (salt water)
• 1 tbsp curry
• 1 bell pepper(s)
• 1 can pineapple chunks (425 ml)
• 1 large apple
• 1 large gherkin(s)
• some parsley
• 1 cup sour cream or creme fraiche or mayonnaise
• salt and pepper
• 1 garlic clove(s)
• some curry
• 1 egg(s), hard-boiled
• some parsley for garnishing

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

with curry

Boil the chicken in water (note: soup chickens often take longer than meat chickens). Cook the rice in salted water (with the tablespoon of curry powder). Finely chop the bell pepper, drained pineapple chunks, apple, cucumber, and parsley and mix. Bone out the chicken, cut into bite-sized pieces, and add to the remaining ingredients along with the rice. Stir in the crème fraîche (mayonnaise works too, or a mixture, depending on your taste) and season with salt and pepper. Add a little more curry powder (if desired). Garnish the salad with egg and parsley at the end. It’s best to let it stand in the refrigerator for an hour before serving.