CHICKEN NUGGETS WITH LEEKS WITH PILAU RICE


CHICKEN NUGGETS WITH LEEKS WITH PILAU RICE

 peppe57
  • Difficulty: 1
  • Cost: 2
  • Preparation: 2
  • Doses: 4

Exceptional single dish tried last night at a friend’s house. Ingredients and doses for 4 people.

INGREDIANTS

  • 600 chicken breast in chunks
  • leek
  • ½ glass dry white wine
  • 40 butter
  • to taste extra virgin olive oil
  • to taste flour 00
  • to taste salt
  • to taste cardamom seeds
  • For the pilaf rice:
  • 400 g Basmati rice
  • liter vegetable broth
  • 1/2 cinnamon stick
  • onion

INSTRUCTIONS

  1. Have the chicken breast cut into chunks. Back home wash the meat and dry it with a clean cloth, then flour it.
  2. Slice the leek thinly, then heat 2-3 tablespoons of olive oil and a knob of butter in a large non-stick pan.
  3. Let us dry the leek over a very low heat until it is perfectly stewed.
  4. In another pan, sauté the diced chicken in olive oil with a knob of butter.
  5. As soon as the crust has formed on the morsels of meat flavor it with cardamom and sprinkle everything with the wine and let it evaporate.
  6. Season with salt and cook for another 6-7 minutes.At this point add the meat to the leek and let all the ingredients flavor well, mixing together.
  7. Degrade the pan of meat with a little broth by adding the sauce obtained to the meat being cooked.
  8. Separately in a casserole suitable to pass in the oven (eg a cast iron one) put the rice, onion and cinnamon.
  9. Cover everything with the broth, put the lid on the saucepan and cook in the oven at 180 ° until all the liquid is absorbed.
  10. Shell the rice and arrange it in a crown on a serving dish in the center of which you will place the chicken nuggets.

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