Chilli-poultry goulash with rice

Name: Chilli-poultry goulash with rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Glutinous rice; 7-10 Tbsp Salt; 1-2 Garlic cloves; 500 g Chicken filet; 1 red and yellow peppers; 1 can(s) (425 ml) Vegetable corn; 1-2 TABLESPOONS Oil; 7-10 Tbsp dried chili; 7-10 Tbsp Curry; 7-10 Tbsp a few squirts of lime juice; 600 ml Poultry broth (instant); 100 g Whipped cream; 1 heaped tbsp. flour; 7-10 Tbsp Lime, parsley and chillies

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Glutinous rice
7-10 Tbsp Salt
1-2 Garlic cloves
500 g Chicken filet
1 red and yellow peppers
1 can(s) (425 ml) Vegetable corn
1-2 TABLESPOONS Oil
7-10 Tbsp dried chili
7-10 Tbsp Curry
7-10 Tbsp a few squirts of lime juice
600 ml Poultry broth (instant)
100 g Whipped cream
1 heaped tbsp. flour
7-10 Tbsp Lime, parsley and chillies

Directions

1
Cook the rice in salt water for about 20 minutes. In the meantime peel the garlic and press it through a garlic press. Wash the chicken filet, dab dry and cut into cubes of about 2 cm. Clean, wash and cut the peppers into pieces.
2
Rinse the corn and let it drain. Heat the oil. Brown the chicken cubes briefly in it. Add paprika and garlic and fry. Season with salt, chili, curry and lime juice. Deglaze with broth and cook covered for about 10 minutes at high heat.
3
Stir in the corn. Drain rice and keep warm. Whip cream and flour until smooth and thicken the goulash. Boil up again while stirring and season if necessary. Cut the rice into balls. Arrange goulash in portions with rice balls.
4
Serve garnished with lime, parsley and small chillies.