Chicken with Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 3 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chicken breast fillet (s)
- salt and pepper
- Paprika powder, noble sweet
- curry
- 1 small chilli pepper (s)
- 2 cloves garlic
- 1 small onion (s)
- 1 red pepper (s)
- 200 ml orange juice
- 1 can coconut milk
- 5 tablespoon soy sauce
- cream
- oil
Print Recipe
Pin Recipe Instructions
- Anyone who has been to Africa will know it. Chicken & Rice in all variations, but always very spicy. A somewhat Europeanized variant is the following:
- Make a marinade from a glass of orange juice (100% juice), the soy sauce and a pressed clove of garlic and marinate the chicken fillets cut into strips for a few hours.
- Chop the onion and bell pepper, chop the second clove of garlic, core the chilli and chop it into small pieces. Remove the meat from the marinade and drain, save the marinade. Season the meat with a little salt, lots of sweet paprika and a little curry.
- Fry the onions, garlic and meat in a little oil until the meat is golden brown. Add the chillies and paprika strips and deglaze with the marinade, half a can of coconut milk and a dash of cream. Simmer for a few minutes until the meat is cooked through. Add the spices, the rest of the cream and coconut milk and possibly a dash of water and season to taste. Thicken the sauce if necessary.
- Serve with rice.
- Tip: If you want to go really quickly, you can do without marinating and add the marinade ingredients directly to the sauce.
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