Herbal rice ring with chicken cutlets
easy
30 mins
30 mins
Ingredients
- 500 g Patna rice
- 7-10 Tbsp Salt
- 3 double chicken fillets (approx. 300 g each)
- 2 small red peppers
- 1 yellow pepper
- 2 1/2 TABLESPOONS Oil
- 250 g Whipped cream
- 3 Stem(s) Thyme
- 7-10 Tbsp white pepper
- 1 collar curly parsley
Directions
- 1
Put the rice in a litre of boiling salted water, cover and let it swell for 25 minutes over a low heat. Meanwhile wash the meat, dab dry and cut into thin strips. Clean, wash and quarter the peppers, also cut into strips. Heat two tablespoons of oil in a pan. Fry the meat for three minutes. Add the paprika and fry briefly. Deglaze with cream and simmer for five minutes.
- 2
Wash the thyme, dab dry and remove the leaves, except for a little to garnish, and add to the sauce. Season to taste with salt and pepper. Wash parsley, dab dry, chop and fold into the rice. Spread the rice ring (1.5 litres content) with the remaining oil. Press the rice firmly into the ring and turn it out onto a preheated plate. Fill the chicken ragout in the middle and serve sprinkled with remaining thyme leaves
- 3
Preparation time approx. 30 minutes
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