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Honey Chicken with Rice, Zucchini-bell Pepper-vegetables and Orange-cream Sauce

5 from 7 votes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 167 kcal

Ingredients
 

Honey chicken

  • 4 Onions
  • 4 Oranges
  • 2 Lemons
  • 800 g Sieved tomatoes
  • 240 g Honey
  • 3 splash Tabasco
  • 20 Chicken breast fillets

Bell pepper and zucchini vegetables

  • 5 Paprika
  • 5 Zucchini
  • 10 Shallot
  • 3 Garlic cloves
  • 5 tbsp Tomato paste
  • 5 tbsp Cream
  • 10 tbsp Orange juice
  • 1 pinch Salt
  • Pepper
  • 4 tbsp Curry
  • 2 tbsp Chili

rice

  • 500 g Patnareis
  • 1 pinch Salt

Instructions
 

Honey chicken

  • 1-2 days in advance: Rub the orange peel and squeeze the oranges and lemons. Dice the onions and fry in oil. Add the peel to the onions and the orange and lemon juice. Add honey and tomatoes and let everything simmer for 10 minutes. Season to taste with salt, pepper and Tabasco. Pour about 2/3 of the marinade over the chicken pieces in a bowl. Puree the other 1/3 of the marinade and pass through a sieve. Bring the marinade to the boil, add some cherry and cream and bring to the boil.

Bell pepper and zucchini vegetables

  • First cut the shallots, press the garlic and sauté both in a little oil. Cut the zucchini and bell pepper into fine strips. Put both in the pan. Then add the tomato paste and orange juice and season with spices. Finally add the cream.

rice

  • Cook the rice in water with a pinch of salt according to the instructions.

Nutrition

Serving: 100gCalories: 167kcalCarbohydrates: 31.5gProtein: 3.2gFat: 2.8g
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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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