Rice pudding with chicken

Name: Rice pudding with chicken
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 200 g Basmati rice; 7-10 Tbsp Salt; 1 can(s) (850 ml; separation weight: 500 g) Apricots; 300 g Tomatoes; 1 (500 g) Head pointed cabbage; 1 medium onion; 300 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp white pepper; 40 g Butter or margarine; 1 TABLESPOON Flour; 1 can(s) (400 ml) unsweetened coconut milk; 1 TABLESPOON Instant vegetable stock; 2 Garlic cloves; 1 red chilli pepper; 2 Spring onions; 1-2 TEASPOONS Curry Powder; 200 g Tomato Ketchup; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

200 g Basmati rice
7-10 Tbsp Salt
1 can(s) (850 ml; separation weight: 500 g) Apricots
300 g Tomatoes
1 (500 g) Head pointed cabbage
1 medium onion
300 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp white pepper
40 g Butter or margarine
1 TABLESPOON Flour
1 can(s) (400 ml) unsweetened coconut milk
1 TABLESPOON Instant vegetable stock
2 Garlic cloves
1 red chilli pepper
2 Spring onions
1-2 TEASPOONS Curry Powder
200 g Tomato Ketchup
7-10 Tbsp Grease

Directions

1
Prepare rice in boiling salted water according to package instructions. Drain the apricots, cut half into slices. Wash, clean and slice the tomatoes. Clean, quarter and wash the pointed cabbage. Cut out the stalk. Cut cabbage into strips. Peel onion and chop finely. Wash meat, dab dry and cut into cubes. Heat 1 tablespoon of oil in a frying pan, fry the meat in it until golden brown, take it out.
2
Fry the onion in the frying fat. Add pointed cabbage, fry briefly. Add 100 ml water, season with salt and pepper. Cover and stew for 4-5 minutes. Melt the fat in a pot. Sprinkle flour over it and sweat while stirring. Add coconut milk and 400 ml water while stirring. Bring to the boil, stir in broth and simmer for 5 minutes. Season to taste with salt and pepper. Drain the pointed cabbage. Grease an ovenproof dish. Sprinkle half the rice on the bottom. Pour half the béchamel on top. Add half of the vegetables, meat and apricot wedges. Place the rest of the rice, meat and vegetables on top and pour the rest of the béchamel on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Cover if necessary in between. For the sauce, finely dice remaining apricots.
3
Grease an ovenproof dish. Sprinkle half the rice on the bottom. Pour half the béchamel on top. Add half of the vegetables, meat and apricot wedges. Place the rest of the rice, meat and vegetables on top and pour the rest of the béchamel on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Cover if necessary in between. For the sauce, finely dice remaining apricots. Peel garlic and dice finely. Clean and halve the chillies and scrape out the seeds. Wash the pods and chop very finely. Clean and wash spring onions and cut into rings. Heat 1 tablespoon of oil in a pot. Brown the spring onions, chilli and apricots in it. Sprinkle with curry and sauté briefly. Add ketchup and simmer at low heat for about 5 minutes. Season to taste with salt and pepper. Serve with casserole
4
Clean and halve the chillies and scrape out the seeds. Wash the pods and chop very finely. Clean and wash spring onions and cut into rings. Heat 1 tablespoon of oil in a pot. Brown the spring onions, chilli and apricots in it. Sprinkle with curry and sauté briefly. Add ketchup and simmer at low heat for about 5 minutes. Season to taste with salt and pepper. Serve with casserole