Zucchini rice pan with chicken

Name: Zucchini rice pan with chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Basmati wild rice mixture; 7-10 Tbsp Salt; 600 g Chicken filet; 2 Onions; 400 g Courgette; 2 TABLESPOONS clarified butter; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Curry; 300 ml Vegetable broth (instant); 250 g Whipped cream; 3-4 Tbsp Lemon juice; 7-10 Tbsp Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Basmati wild rice mixture
7-10 Tbsp Salt
600 g Chicken filet
2 Onions
400 g Courgette
2 TABLESPOONS clarified butter
7-10 Tbsp Pepper
1-2 TABLESPOONS Curry
300 ml Vegetable broth (instant)
250 g Whipped cream
3-4 Tbsp Lemon juice
7-10 Tbsp Parsley

Directions

1
Bring rice to the boil with 400 ml salted water, cover and cook over a low heat for about 20 minutes. Meanwhile wash the chicken filet, dab dry and cut into bite-sized cubes. Peel onions and cut into slices. Clean and wash the zucchini and cut them diagonally into wafer-thin slices with a slicer. Drain any rice water that may still be present.
2
Heat clarified butter in a large pan. Fry the onions in it until translucent. Add zucchini and fry briefly. Remove. Add chicken cubes to the frying fat and fry until golden brown all around. Season with salt, pepper and curry. Take out. Deglaze the cooking fat with stock and whipped cream and let it boil down for about 5 minutes. Season to taste with salt, pepper and lemon juice. Put meat, zucchini, onions and rice back into the pan.
3
Season with salt, pepper and curry. Take out. Deglaze the cooking fat with stock and whipped cream and let it boil down for about 5 minutes. Season to taste with salt, pepper and lemon juice. Put meat, zucchini, onions and rice back into the pan. Bring to the boil again. Serve garnished with parsley