John Myers
Chicken Slices with Fried Chicory Wedges and Kidney Beans on Rice
The perfect chicken slices with fried chicory wedges and kidney beans on rice recipe with a picture and simple step-by-step instructions.
- 300 g Chicken breast fillet
- 2 Pc. Fresh chicory
- 0,5 rifle Kidney beans
- 2 tbsp Butter
- Salt
- Pepper
- Sugar
- Curry powder
- 0,5 tsp Sweet paprika powder
- Garlic powder
- 1 tbsp Oil
- 2 tbsp Whipped cream
- 1 Cup Rice
- 0,5 Pc. Lemon fresh
- Cut the chicken breast fillet into narrow strips. Add salt, pepper, curry, paprika, garlic and oil. Let it steep for half an hour.
- Boil rice in a little salted water, add 1 tbsp butter. Cooking time – depending on the type of rice and desired consistency or experience.
- Quarter the chicoree lengthways, add salt, sugar, pepper and drizzle with a little lemon juice. Fry briefly in butter until golden brown. It should taste a little like caramel. If you don’t like the bitter substances, you should remove the stinky ones.
- Drain kidney beans and toss in butter. They don’t necessarily need to be seasoned.
- In a well preheated pan, briefly fry the shredded meat on all sides until golden brown (approx. 2 min.). Sprinkle flour over the meat and pour some hot water over it. Finally, bind the sauce with the whipped cream and stir well. Taste!
- Arrange the strips of meat on preheated plates with the fried chicory and kidney beans. Add a little of the sauce.
Facebook Comments