Rice dish with oranges and chicken

Rice dish with oranges and chicken

Total: 45 Min. | Active: 45 Min.
Nutritional value / people: 508 kcal
, Fat: 8 g
, Carbohydrate: 64 g
, Protein: 44 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Rice dish

600g chicken strips
oil for frying
½tsp salt
a little pepper
2 shallots, finely chopped
1 red chilli pepper, deseeded, cut into small strips
250g Basmati rice
4dl water
2tbsp soy sauce
2 ½dl orange juice

Oranges and nuts

2 organic oranges
2tbsp cashew nuts, coarsely chopped, toasted
1tbsp coriander, roughly chopped
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How it's done

Rice dish

Brown the chicken in batches in hot oil, remove, season. Sauté the shallots and chilli in the same pan. Add the rice and sauté until translucent, stirring continuously. Pour in the water and soy sauce, bring to the boil, reduce the heat. Return the chicken to the pan, mix, cover the rice and simmer for approx. 15 mins. over a medium heat until all the liquid has been absorbed. Pour in the orange juice, cover and simmer for approx. 15 mins., stirring occasionally.

Oranges and nuts

Slice off the top and bottom of the oranges, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes. Mix the segments into the rice and heat gently. Serve the rice dish, garnish with cashew nuts and coriander.


Filleting citrus fruits

Filleting citrus fruits

Sharpening a knife

Sharpening a knife

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