Chicken filet with rhubarb chutney

Name: Chicken filet with rhubarb chutney
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Shallots; 2 TABLESPOONS pickled green pepper; 300 g Rhubarb; 150 g Mango; 4 TABLESPOONS Sunflower oil; 2 TABLESPOONS Honey; 100 ml Wine vinegar; 5 TABLESPOONS Orange juice; 7-10 Tbsp Salt; 200 g Basmati rice; 4 Chicken filet (approx. 150 g each); 7-10 Tbsp Pepper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Shallots
2 TABLESPOONS pickled green pepper
300 g Rhubarb
150 g Mango
4 TABLESPOONS Sunflower oil
2 TABLESPOONS Honey
100 ml Wine vinegar
5 TABLESPOONS Orange juice
7-10 Tbsp Salt
200 g Basmati rice
4 Chicken filet (approx. 150 g each)
7-10 Tbsp Pepper

Directions

1
Peel and finely dice the shallots. Coarsely chop green pepper. Clean and wash the rhubarb and cut into small cubes. Peel mango and finely dice flesh.
2
Heat 2 tablespoons of oil in a saucepan, fry shallots, pepper, mango and rhubarb. Add honey. Deglaze with vinegar and orange juice, bring to the boil and simmer at low heat for about 5 minutes. Season to taste with salt
3
Prepare rice in boiling salted water according to package instructions. Wash the meat, dab dry and season with salt. Heat 2 tablespoons of oil in a frying pan and fry the fillets for about 10 minutes, turning them over. Season with pepper. Arrange meat, chutney and rice on plates