Rice Salad With Boiled Chicken
Recipe second for 4 people based on Chicken - cooking method fried.
Preparation:
Preparation: Heat the olive oil in a saucepan, add the minced garlic and onion and fry over low heat for 3-4 minutes. Add the rice, let it brown for a few moments, then pour in the broth, season with the necessary salt, a grind of pepper and saffron. Cook the rice rather al dente, then remove it from the heat, place it in a deep serving dish and let it cool. In the meantime, cut the chicken meat, asparagus, celery and mushrooms into chunks, then mix everything with the now cold rice. Combine the ingredients listed for the dressing in a small bowl, mix them carefully to obtain a homogeneous sauce and pour it over the salad. Mix and serve.
Ingredients:
Ingredients: 1 Tablespoon Olive Oil - 1 Tablespoon Chopped Onion - 1 Clove Chopped Garlic - 100 G Long Grain Rice - 50 Cl Clear Chicken Broth - Salt - White Pepper - Some Saffron Stigmas - 250 G Boiled Boneless And Skinless Chicken - 150 G Boiled Green Asparagus - 50 G Celery - 150 G Cultivated Mushrooms - For the Dressing: - 50 G Mayonnaise - 50 G Cream - 1 Tablespoon Clear Soy Sauce - Salt - White Pepper - 2 Tablespoons Chicken Broth - 1 Tablespoon Parsley Chopped
Chi è l'autore
Vini consigliati dal sommelier professionista
