Balsamic chicken with broccoli and rice

Name: Balsamic chicken with broccoli and rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 4 Garlic cloves; 1 Onion; 4 Shallots; 600 g Broccoli; 150 g shiitake mushrooms; 600 g Chicken filet; 2-3 TABLESPOONS Oil; 400 ml Chicken broth; 250 ml dry white wine; 7-10 Tbsp black pepper; 1 pinch Sugar; 4-6 Tbsp Balsamic vinegar; 7-10 Tbsp Mint

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
4 Garlic cloves
1 Onion
4 Shallots
600 g Broccoli
150 g shiitake mushrooms
600 g Chicken filet
2-3 TABLESPOONS Oil
400 ml Chicken broth
250 ml dry white wine
7-10 Tbsp black pepper
1 pinch Sugar
4-6 Tbsp Balsamic vinegar
7-10 Tbsp Mint

Directions

1
Put rice in 400 ml boiling salted water, bring to the boil, cover and let it swell for about 20 minutes at low heat. In the meantime peel garlic and cut into slices. Peel, quarter and slice the onion. Peel and finely dice the shallots. Clean, wash and cut broccoli into florets.
2
Pour into boiling salted water and cook for about 8 minutes, then pour into a sieve and drain. In the meantime clean the mushrooms, remove the stalk. Wash mushrooms if necessary and carve them crosswise. Wash the meat, dab dry and cut into strips. Heat the oil in a large pan and fry the meat well all around. Add onion, shallots and garlic and fry briefly. Add the mushrooms and also fry briefly. Deglaze with stock and wine, bring to the boil and let it boil down for 7-8 minutes. Add broccoli. Season to taste with salt, pepper, sugar and vinegar.
3
Add onion, shallots and garlic and fry briefly. Add the mushrooms and also fry briefly. Deglaze with stock and wine, bring to the boil and let it boil down for 7-8 minutes. Add broccoli. Season to taste with salt, pepper, sugar and vinegar. Bring to the boil again. Arrange rice and balsamic chicken on plates and serve garnished with mint