Jamaica Chicken and Rice Salad
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 cups basmati or jasmine rice, cooked
- 2 chicken breasts, boned, whole
- Vegetable oil
- 1 stalk celery, finely chopped
- 1 bunch spring onion (s), finely chopped
- 1 red pepper (s), diced
- 250 g sour cream, or fatty Turkish yourt (süzme)
- 4 tablespoon mayonnaise
- 3 tablespoon mango chutney
- 2 tablespoon curry powder (Jamaica), recipe in my profile
- 2 tablespoon celery salt
- 2 tablespoon peanuts, roasted, roughly chopped
- Parsley and / or coriander leaves, roughly chopped, for sprinkling
- Lime juice
- rum
Print Recipe
Pin Recipe Instructions
- Salt and pepper the chicken breasts and quickly brown them in a little vegetable oil. Deglaze and dissolve the frying residue with a little water and - depending on your taste - a little lime juice and good rum. Let cool down.
- Mix the sour cream or yoghurt, the mayonnaise and the spices into a sauce, stir in the chopped chicken breasts as well as the vegetables and the rice and leave to stand in the cold for about 2 hours.
- When serving, sprinkle with the chopped parsley or coriander leaves.
- If you like it a little hotter, you can of course add fresh, finely chopped chillies.
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