Rice salad with mini chicken skewers

Name: Rice salad with mini chicken skewers
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 1 Carrot; 1 red pepper; 1/2 bunch Spring onions; 100 g frozen peas; 1/8 l Vegetable broth (instant); 3 TABLESPOONS Oil; 7-10 Tbsp Vinegar; 500 g Chicken filet; 7-10 Tbsp Pepper; 250 g Whole milk yoghurt; 2 TABLESPOONS Salad Mayonnaise; 1 TEASPOON Lemon juice; 7-10 Tbsp Chilli powder; 7-10 Tbsp Sugar; 7-10 Tbsp Lemon wedges; 12 wooden skewers

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
1 Carrot
1 red pepper
1/2 bunch Spring onions
100 g frozen peas
1/8 l Vegetable broth (instant)
3 TABLESPOONS Oil
7-10 Tbsp Vinegar
500 g Chicken filet
7-10 Tbsp Pepper
250 g Whole milk yoghurt
2 TABLESPOONS Salad Mayonnaise
1 TEASPOON Lemon juice
7-10 Tbsp Chilli powder
7-10 Tbsp Sugar
7-10 Tbsp Lemon wedges
12 wooden skewers

Directions

1
Prepare rice in boiling salted water according to package instructions. Peel and wash the carrot and cut into small cubes. Clean, quarter, wash and finely dice the peppers. Clean and wash spring onions and cut into fine rings.
2
Add the carrot and peas to the rice 5 minutes before the end of the cooking time. Bring the stock to the boil, add 1 tablespoon of oil and vinegar. Pour the rice onto a sieve, drain and place in a bowl. Add stock and paprika, let it soak for about 20 minutes.
3
Wash the chicken fillets, dab dry and cut lengthwise into 12 thick strips. Season with salt and pepper and put them on skewers like waves. Mix yoghurt, mayonnaise and lemon juice. Season to taste with salt, pepper, chilli and sugar.
4
Mix yoghurt sauce into the rice. Season to taste again. Heat 2 tablespoons of oil in a pan. Fry the chicken skewers in 2 portions until golden brown, turning them over. Arrange rice salad in small bowls, garnish with lemon wedges.
5
Add chicken skewers. Sprinkle with chili.