John Myers
Asian Chicken Ragout with Saffron Rice
The perfect asian chicken ragout with saffron rice recipe with a picture and simple step-by-step instructions.
- 250 g Chicken breast fillet
- 2 piece Shallots
- 3 Stalk Spring onion
- 1 small Carrot
- 1 small Pineapple
- 1 small Butter
- 1 small Sunflower oil
- Salt
- Black pepper from the mill
- 1 tsp Mild curry powder
- 1 tsp Flour
- 300 ml Chicken broth
- 150 ml Apple juice
- 150 ml Cream
- 150 ml Lime juice
- Rice as a deposit
- Saffron threads
- Cook a small cup of rice with a few threads of saffron.
- Rinse the chicken breast fillets with cold water, pat dry and cut into bite-sized pieces, season with a little salt & pepper. Peel the pineapple, remove the stalk and cut into bite-sized pieces. Peel and dice the shallots. Clean the spring onions and cut into fine rings. Peel the carrot and cut into small pieces. Mix the flour and curry together.
- Heat some sunflower oil & butter and briefly fry the chicken on all sides. Take out of the pot and keep warm. Now sweat the shallots & onions & carrots briefly in it and dust with the flour curry and let it take off some roasted aroma.
- Deglaze with the broth & apple juice & cream and simmer gently for a good 15 minutes. Now add the meat and pineapple and simmer gently for another 5 minutes.
- In the meantime, squeeze a lime.
- Season the ragout again with salt & pepper & lime juice to taste.
- Put in a soup cup and serve the saffron rice and now ….. enjoy your meal …..
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