John Myers
Rice Pan with Turkey Breast and Apricots
The perfect rice pan with turkey breast and apricots recipe with a picture and simple step-by-step instructions.
- 300 g Turkey schnitzel
- 2 tablespoon Oil
- 1 small Onion in strips
- 0,5 Garlic cloves chopped
- 2 Pinches Seasoned pepper
- 2 Pinches Salt
- 0,5 Teaspoon (level) Ground ginger
- 120 g Rice parboiled
- 2 Knife point Paella seasoning
- 250 ml Chicken broth
- 30 g Sultanas
- 120 g Canned apricots
- 1 tablespoon Soy sauce
- 1 tablespoon Sherry
- 1 Splash Tabasco
- Rinse the turkey schnitzel under cold water, pat dry thoroughly and then cut into large cubes. Drain the apricots and cut the pieces in half again. Heat the chicken stock and stir in the paella seasoning.
- Heat the oil in a large pan and fry the meat cubes until golden brown. Add the onion strips and let them take some color. Finally let the chopped garlic sizzle for half a minute, sprinkle with pepper, salt and ginger.
- Add the rice, toast briefly and immediately deglaze with the chicken stock. Add the sultanas and cover the dish with the lid and simmer gently for 15 minutes. If necessary, add a little more broth.
- Then fold the apricots into the rice and let them soak for another 5 to 8 minutes. Season with soy sauce, sherry and Tabasco and serve.
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