Braised cucumbers with chicken-rice filling

Name: Braised cucumbers with chicken-rice filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 160 g Long grain rice; 7-10 Tbsp Salt; 280 g Chicken filet; 1 tablespoon (10 g) Oil; 2 Gherkins; 7-10 Tbsp Pepper; 2 (approx. 200 g) Tomatoes; 1/2 bunch Thyme; 1 package (500 g) strained tomatoes; 125 g Crèmelégére; 1 TABLESPOON dried herbs of Provence; 40 g Gouda cheese

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

160 g Long grain rice
7-10 Tbsp Salt
280 g Chicken filet
1 tablespoon (10 g) Oil
2 Gherkins
7-10 Tbsp Pepper
2 (approx. 200 g) Tomatoes
1/2 bunch Thyme
1 package (500 g) strained tomatoes
125 g Crèmelégére
1 TABLESPOON dried herbs of Provence
40 g Gouda cheese

Directions

1
Add rice to 350 ml boiling salted water and let it swell for 15 minutes over low heat. Meanwhile wash chicken filet, dab dry and cut into cubes. Heat oil and fry chicken cubes on all sides until golden brown.
2
Peel the cucumbers, cut them in half lengthwise and remove the seeds with a spoon. Pour the rice onto a sieve and drain off excess water. Mix rice and chicken cubes. Season with salt and pepper.
3
Wash the tomatoes, dab dry and quarter them. Remove seeds and cut the flesh into fine cubes. Wash thyme and dab dry. Put some stems aside for garnishing. Pluck the leaves from the stems.
4
Fold the diced tomatoes (except for 1 tablespoon) and thyme into the rice and chicken mixture. Mix the strained tomatoes, crème légère and herbs from Provence. Season with salt and pepper. Fill the braised cucumbers with the rice-chicken mixture.
5
Put the tomato sauce in an ovenproof dish and sprinkle the remaining tomato cubes on top. Place braised cucumbers on top. Grate cheese finely and sprinkle filled cucumbers on top. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes.
6
Garnish with thyme and serve immediately.