This dish is one of those meals I came up with a sunday afternoon when I didn’t have that much to choose from at home, it was raining outside and the shops were about to close. I had absolutely no idea what to cook.
I looked through the pantry and the fridge and found some few ingredients that could make a delicious meal.
- 2 Chicken Fillets
- 1 Bay leaf
- 1 teaspoon of Chicken seasoning
- 2 teaspoons of mild Paprika
- 2 Cloves of Garlic
- 1/2 teaspoons of Rosemary, (can be replaced with tarragon if you prefer it better)
- 2 tablespoons of Crème fraîche
- Salt & peppar to taste
- Butter or oil for frying
YELLOW RICE 2 port
- 320g Basmati ris
- 400 ml Boiling water
- 1 Vegetable stock cube
- 1/3 teaspoons of Salt
- 2 teaspoons of Turmeric
- 2 tablespoons of Sunflower oil
Start by rinsing the rice thoroughly to remove the starch.
Soak the rice for about 30 minutes in lukewarm water.
Cut the chicken into cubes and fry with butter and the bay leav in a frying pan until the liquid evaporates.
Add the spices and pressed garlic, then add the crème fraîche and simmer on low heat until you cook the rice.
Add 2 tbsp sunflower oil in a nonstick saucepan,
Drain the rice and add the rice to the pan fry over medium heat for about 2 minutes.
Add salt and 400 ml boiling water with vegetable stock cube and turmeric.
Let the rice cook until all the water has disappeared.
Then put the pan on another hot plate at low heat with the lid on and let steam for about 10 minutes.