Chicken filets with orange rice

Name: Chicken filets with orange rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Long grain rice; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 1 package (500 g) Chicken breast fillets; 7-10 Tbsp white pepper; 3 Oranges; 3/8 l Chicken bouillon (instant); 1 TABLESPOON Cornstarch; 20 g Butter; 7-10 Tbsp Orange slices and parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Long grain rice
7-10 Tbsp Salt
2 TABLESPOONS Oil
1 package (500 g) Chicken breast fillets
7-10 Tbsp white pepper
3 Oranges
3/8 l Chicken bouillon (instant)
1 TABLESPOON Cornstarch
20 g Butter
7-10 Tbsp Orange slices and parsley

Directions

1
Cook the rice in boiling salted water for about 20 minutes. Heat oil in a pan. Fry the chicken fillets on each side for about 8 minutes. Season with salt and pepper. Peel 2 oranges so that the white skin is completely removed.
2
Remove the orange fillets from the parting skins and cut them in half. Squeeze 1 orange. Remove the chicken fillets and keep warm. Deglaze roast stock with the broth, add orange juice and bring to the boil. Stir starch in a little cold water until smooth.
3
thicken the sauce with it. Season to taste with salt and pepper. Pour the rice on a sieve and let it drain. Melt butter. Add rice and orange filets. Cut the chicken fillets into slices. Arrange orange rice, chicken fillets and sauce on plates.
4
Garnish with orange slices and parsley.