Chili chicken from the oven

Name: Chili chicken from the oven
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 large chicken fillets (approx. 175 g each), salt; 1/2 bunch/pot of coriander or parsley; 100 g Fresh cream; 200 ml Thai chili sauce (sweet-hot chili sauce; e.g. Wan Kwai); 200 g Basmati Rice; 3-4 Spring onions

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 large chicken fillets (approx. 175 g each), salt
1/2 bunch/pot of coriander or parsley
100 g Fresh cream
200 ml Thai chili sauce (sweet-hot chili sauce; e.g. Wan Kwai)
200 g Basmati Rice
3-4 Spring onions

Directions

1
Wash the fillets, dab dry. Salt them and put them in an ovenproof dish. Wash coriander, dab off leaves and sprinkle on top. Mix crème fraîche and chilli sauce and spread over the top. Bake in a preheated oven (electric range: 200 °C/circulating air: 175 °C/gas: level 3) for 30-35 minutes
2
Put the rice in a good 400 ml of boiling salted water. Cover and let it swell at low heat for about 15 minutes
3
Clean and wash spring onions and cut into fine rings. After approx. 10 minutes cooking time, add 1 tbsp. to the rice and cook. Sprinkle fillets with 1 tbsp. spring onions. Add rice
4
Drink: white wine spritzer