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Chicken in Roasted Paprika Cream with Wholegrain Basmati Rice

5 from 7 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 162 kcal

Ingredients
 

Basmati rice

  • 1 cup Whole grain basmati rice
  • 2 cups Water
  • 1 pinch Salt
  • 1 tsp Butter

Chicken in roasted paprika cream

  • 2 Chicken breasts cut into bite-sized pieces
  • 3 whole Pickled, roasted peppers
  • 2 Garlic cloves
  • 250 g Paprika, cut into strips
  • 1 Shallot, finely chopped
  • Raw cane sugar
  • 100 ml White wine
  • 200 ml Poultry stock
  • 100 ml Cream
  • Salt
  • Black pepper from the mill
  • Oil
  • 2 tbsp Starch

Instructions
 

Chicken in roasted paprika cream

  • Dry the roasted peppers well with kitchen paper and cut into large pieces and place in a tall container, add the cloves of garlic and purée finely with a magic wand. Put the chicken breast parts in a freezer bag, add the starch and knead the bag well so that the starch is well distributed around the chicken parts.
  • Now heat some oil in a pan and sear the chicken pieces all over, then remove them from the pan and set aside. Now add the sweet peppers and the shallot and cook for about 2 minutes while stirring, then sprinkle with the sugar and cook for approx. Let it caramelize for 1 minute.
  • Now add the mashed roasted peppers and cook approx. Simmer for 2 minutes while stirring, then deglaze with the white wine and reduce for approx. 5 - 8 minutes, then add the poultry stock and simmer everything together over a low heat for approx. 10 minutes.
  • Then the cream is added and it is simmered again for a few minutes until a creamy consistency is reached. Now season with salt and pepper and possibly a little sugar and then add the meat again and let it steep for about 5 minutes.
  • I deliberately avoided other spices because the roasted peppers gave off such an intense and round taste that anything else would be too much.

Whole grain basmati rice

  • Wash the rice thoroughly and put it in a saucepan with the water and salt, put the lid on and bring to the boil. When the rice is boiling, turn off the stove, leave the closed pot on the plate and then you can forget about the rice, after about 20 minutes there is no more liquid and there is no risk of sticking and the rice is just perfect.
  • Then fold in the teaspoon of butter.

finish

  • Arrange the rice on a plate with the help of a serving ring and add the chicken in the paprika cream.

Nutrition

Serving: 100gCalories: 162kcalCarbohydrates: 10.2gProtein: 2.8gFat: 10.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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