Braised orange and white cabbage with chicken

Name: Braised orange and white cabbage with chicken
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 250 g Long grain rice; 150 g Leeks (leek); 800 g White cabbage; 600 g Chicken filet; 7-10 Tbsp Pepper; 5 Stem(s) Parsley; 1-2 TABLESPOONS Oil; 500 ml Orange juice; 7-10 Tbsp Orange zests and parsley leaves

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
250 g Long grain rice
150 g Leeks (leek)
800 g White cabbage
600 g Chicken filet
7-10 Tbsp Pepper
5 Stem(s) Parsley
1-2 TABLESPOONS Oil
500 ml Orange juice
7-10 Tbsp Orange zests and parsley leaves

Directions

1
Bring 350 ml water to the boil, season with salt. Add rice and simmer at low heat for about 20 minutes. In the meantime clean, wash and cut leek into fine pieces. Clean, wash and cut white cabbage into larger pieces.
2
Rinse chicken filet, dab dry and cut into cubes. Season with salt and pepper. Pluck parsley leaves from the stalks, wash, dab dry and chop finely. Heat oil in a pan, fry chicken pieces in it until golden brown and take them out.
3
Sauté the leek in the frying fat. Add cabbage and fry. Deglaze with orange juice and bring to the boil. Add chicken, cover and braise over medium heat for about 12 minutes. Drain rice if necessary.
4
Mix with chopped parsley. Season braised chicken pan with salt and pepper. Pour rice into cups and turn out onto plates. Arrange braised cabbage with chicken and garnish with orange zest and parsley leaves.