John Myers
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Chicken and Leek Pan with Turmeric Rice
The perfect chicken and leek pan with turmeric rice recipe with a picture and simple step-by-step instructions.
Chicken:
- 500 g Chicken breast fillet
- 500 g Leek
- 1 size Red peppers
- 4 tbsp Sunflower oil
- Pepper salt
- 300 ml Vegetable stock (alternatively water)
- 150 ml Cream
- 100 g Parmesan
- 1,5 tsp Food starch
Rice:
- 2 cups Basmati rice
- 4 cups Water
- 1 tsp Salt
- 1 tsp Turmeric
- 1 tbsp go. Butter
Rice:
- Regarding the cup size, it should be said that it should be a normal sized coffee cup (not a pot). Put the water, rice, salt and turmeric in a saucepan, stir and bring to the boil without the lid. Then turn the heat down a little and let it simmer until the water can no longer be seen and “steam holes” have formed in the rice. (Takes approx. 3 – 4 min.) Then close the pot with a lid, wrap it with 1 – 2 tea towels, put it in bed and cover it well. It can rest there until the meat is ready and you no longer have to pay attention to it.
Flesh:
- Cut the chicken breast fillets into 4 cm cubes. Clean the leek and cut into thick slices. Halve the peppers lengthways, core only lightly and cut the halves crosswise into strips.
- In a larger pan, first fry the cubes of meat in 2 tablespoons of oil for 3 minutes all around. Pepper and salt. Remove from the pan, store briefly and fry in the frying fat plus 2 more tablespoons of oil, leeks and peppers. Deglaze with stock (or water) and cream, simmer over medium heat until the leek is still slightly firm to the bite, pepper and salt and set everything with the starch mixed in a little water. Then stir in the Parmesan, let it dissolve, add the pieces of meat and cover them well. Turn the heat down to the lowest level and just let the meat steep until it is cooked inside but not dry. After 4 – 5 minutes, cut through a piece and try.
Completion:
- Get the rice out of bed, loosen it up, fold in the butter and you’re ready to serve …
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