John Myers
Chicken in Fruity Orange-cream Sauce with Rice and Vegetable Garnish
The perfect chicken in fruity orange-cream sauce with rice and vegetable garnish recipe with a picture and simple step-by-step instructions.
- 400 g Chicken breast fillet
- Pepper salt
- 2 tbsp Olive oil
- 2 tbsp Powdered sugar
- 50 g Carrot
- 50 g Spring onions fresh
- 50 g Celeriac
- 1 size Red peppers
- 300 ml Freshly squeezed organic orange juice
- 1 tbsp Organic orange zest
- 25 g Pine nuts
- 200 ml Cream fine 7%
- Basmati rice depending on the number of people
- Vegetable side dish as desired
- Rinse the meat with cold water, dry it well, remove any tendons and fat, cut into approx. 3 cm cubes and place in a bowl. Sprinkle with salt and pepper and mix well. Peel the carrot, cut into slices. Clean the spring onion and celery stalk and cut into thin slices. Wash the peppers, remove the stalk, cut in half, core and chop. Wash oranges with hot water, dry them and rub a good tablespoon of the peel. Then squeeze oranges to get 300 ml of juice.
- Fry the pieces of meat in the oil on all sides very hot and briefly. You don’t have to get very brown, you just don’t want any more raw meat to be seen. Then take it out of the pan immediately and store it briefly.
- Caramelize the powdered sugar in the frying oil, add the carrot slices, spring onions and peppers and sweat briefly in them. Deglaze immediately with the orange juice and simmer over medium heat for about 3 minutes until the carrots are firm to the bite. Then stir in the orange zest, pine nuts and fine cream and season to taste with salt and pepper. Then add celery and pieces of meat and let it steep at the lowest temperature for only 3 -5 minutes. After 3 minutes, cut through a piece of meat. It should be juicy, but no longer raw on the inside.
- Cook the rice parallel to the meat – depending on the number of people – according to the package instructions. The desired vegetable side dish as well. We had romanesco and cauliflower with it.
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