John Myers
Chicken in Cream Sauce and Rice
The perfect chicken in cream sauce and rice recipe with a picture and simple step-by-step instructions.
- 1 Fresh chicken approx. 1.1 kg
- 1 Large onion approx. 200 g
- 1 cups Double Cream 300 ml / alternatively sour cream
- 4 tbsp Oil
- 1 tsp Salt
- 2 tsp Sweet paprika
- 1,5 liter Hot water
- 1 tsp Mild curry powder
- 0,25 tsp Chili powder
- 2 tbsp Food starch
- 250 g Rice
- Coriander for garnish
- Cut up the chicken, wash it and pat dry well with kitchen paper. Peel and dice the onion. Fry the onion cubes vigorously in a saucepan with oil (2 tbsp). Dust the chicken pieces with sweet paprika, fry them vigorously on all sides in a pan with oil (2 tbsp) and place in the pan with the fried onion cubes. Add hot water until everything is covered and cook / simmer for about 30 minutes. Finally, add / stir in the Cream Double or alternatively sour cream and season / season with mild curry powder (1 teaspoon) and chili powder (¼ teaspoon). Mix the cornstarch (2 tbsp) in a little cold water and add. As soon as the cream sauce thickens a little, remove the saucepan from the plate. Cook the rice (see my recipe: http://www./user/MausVoh/meine-/rezepte.html?q=Reis+kochen) and let it cool down a little / let it evaporate. Serve the chicken in cream sauce and rice, sprinkled with coriander.
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