Oven cutlets with saffron rice
easy
50 mins
50 mins
Ingredients
- 1 big onion
- 2–3 Garlic cloves
- 5 TABLESPOONS Olive oil
- 7-10 Tbsp Sugar
- 7-10 Tbsp 1 1⁄2 tablespoon of tomato paste
- 1 can(s) (850 ml) Tomatoes
- 1 TEASPOON Vegetable broth
- 3-4 Tbsp dry sherry
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 4 Chicken filets (à approx. 175 g)
- 50 g whole almonds (without skin)
- 1 jar (0.1 g) Saffron threads
- 250 g Rice
- 150 g Fresh cream
- 2 Federation Spring onions
- 7-10 Tbsp coarse pepper
Directions
- 1
Peel and chop the onion and garlic. Heat 1 tablespoon of oil in a pot. Fry the onion and garlic in it. Sprinkle with 1 tsp. sugar and caramelise lightly. Sweat the tomato paste briefly. Add tomatoes, juice and 150 ml water.
- 2
Bring to the boil, while chopping the tomatoes a little. Add the stock and simmer for about 10 minutes. Season to taste with sherry, salt, pepper and paprika.
- 3
Wash the chicken fillets and dab dry. Cut in half horizontally to make 2 flat cutlets each. Chop the almonds coarsely. Roast them lightly in a large pan without fat and take them out. Heat 2 tablespoons of oil in the pan.
- 4
Brown the meat in it in portions on each side for about 2 minutes. Season with salt and pepper.
- 5
Good 1⁄2 l Bring salt water and saffron to the boil. Add almonds and rice and let it swell for about 20 minutes.
- 6
Spread the tomato sauce in four small or one large flat casserole dish. Put the cutlets in it. Stir the crème fraiche until smooth and spread on the meat. In a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
- 7
manufacturer) Bake for 12-15 minutes.
- 8
Clean and wash the spring onions. Cut some green into rings and put aside. Heat 2 tablespoons of oil in a frying pan. Fry the spring onions in it for about 5 minutes. Sprinkle cutlets with coarse pepper and green onions.
- 9
Add spring onions and saffron rice. Drink tip: dry red wine, e.g. a soft tempranillo.
Nutrition Facts
900 kcal
68 g
44 g
52 g
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