Spanish chicken escalope with yellow rice and fried spring onions
very easy
45 mins
45 mins
Ingredients
- 1 Onion
- 2–3 Garlic cloves
- 7 TABLESPOONS Oil
- 1 TEASPOON Sugar
- 1 1/2 TABLESPOONS Tomato paste
- 1 can(s) (850 ml) Tomatoes
- 150 ml Vegetable broth
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground black pepper
- 7-10 Tbsp Sweet peppers
- 3-4 Tbsp dry sherry
- 50 g Almonds (without skin)
- 4 Chicken filets (approx. 200 g each)
- 150 g Fresh cream
- 200 g Basmati rice
- 10 Saffron threads
- 2 large bunch of spring onions
Directions
- 1
Peel and finely chop the onion and garlic. Heat 2 tablespoons of oil in a saucepan. Fry the onion in it while turning. Finally add garlic and fry. Sprinkle with sugar, caramelise. Add tomato paste, sweat briefly, deglaze with tomatoes and stock. Season with salt, pepper and paprika. Bring to the boil and simmer over low to medium heat for 6-8 minutes. Season to taste with sherry
- 2
In the meantime, roughly chop the almonds. Wash the meat, dab dry and cut in half horizontally to make two flat cutlets each. Heat 3 tablespoons of oil in a large frying pan and fry the meat for about 2 minutes on each side. Season with salt and pepper. Pour tomato sauce into a large, flat dish or 4 small casseroles and spread escalopes on top. Add crème fraîche evenly and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes
- 3
At the same time prepare rice in boiling salted water according to the instructions on the packet. Cook almonds and saffron with the rice from the beginning
- 4
Leek onions clean, wash, take off some spring onion green and cut into fine rings. Heat 2 tablespoons of oil in a large frying pan, fry the spring onions in it, turning them all around.
- 5
Sprinkle the gratinated cutlets with pepper and green onions and serve with spring onions. Add saffron-almond rice in a small bowl
Nutrition Facts
810 kcal
58 g
38 g
56 g
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