Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g rice
- 8 medium potato (s)
- 1 medium onion (s)
- 400 g chicken, shredded
- 1 leek
- 2 cloves garlic
- salt and pepper
- 250 ml whipped cream
- 2 tablespoon spice mixture (Sonnentor spice-blossom mixture Provence)
Print Recipe
Pin Recipe Instructions
- Cook rice according to the instructions on the packet. Boil potatoes.
- In the meantime, chop the onion and fry in a little oil with the chicken. Cut the leek into small pieces and add. Chop or press garlic cloves and add. Season well with salt and pepper and pour on the cream (if you want more sauce, add a little flour to the pan and add a little water to the cream), reduce well, if necessary thicken the sauce. Only add the spice mixture at the end, do not cook.
- Serve the shredded meat with the side dishes.
- The Provence spice and flower mixture contains oregano, thyme, basil, rosemary and lavender.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below