Chicken and Orange Goulash

Name: Chicken and Orange Goulash
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 20 g Wild rice mixture; 1 (approx. 150 g ) Orange; 1 Spring onion; 100 g Chicken filet; 1 TEASPOON Oil; 1/2 TEASPOON Curry; 1/8 l Chicken broth (instant); 1 tablespoon (15 g ) Crème-fraîche; 7-10 Tbsp Salt; 7-10 Tbsp Lemon balm

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

20 g Wild rice mixture
1 (approx. 150 g ) Orange
1 Spring onion
100 g Chicken filet
1 TEASPOON Oil
1/2 TEASPOON Curry
1/8 l Chicken broth (instant)
1 tablespoon (15 g ) Crème-fraîche
7-10 Tbsp Salt
7-10 Tbsp Lemon balm

Directions

1
Put rice in 100 ml boiling salted water, cover and let it swell for about 20 minutes at low heat. Peel the orange so that the white skin is completely removed. Use a sharp knife to cut out the flesh between the parting skins.
2
Press the remaining juice out of the separating skins and collect it. Clean, wash and cut the spring onion into rings. Wash chicken fillets, dab dry and cut into cubes. Heat oil in a pan.
3
Brown the chicken meat all around, dust with curry and deglaze with stock. Add spring onion, orange slices and orange juice to the pan and let everything simmer for about 5 minutes. Refine with crème fraîche and season with salt and curry.
4
Arrange on plates together with the drained rice and serve garnished with lemon balm.