Ingredients
Hint:
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
kochen@bettybossi.ch
Rice
Chicken
Utensils
For an ovenproof dish that can hold approx. 1 litre, greased
How it's done
Rice
Heat the oil in a pan. Sauté the onions for approx. 2 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the water, bring to the boil, season with salt. Cover and simmer over a medium heat for approx. 20 mins. until all the liquid has been absorbed, season.
Chicken
Heat the oil in a pan. Season the chicken, brown for approx. 2 mins. on each side, remove and place in an ovenproof dish. Reduce the heat, sauté the onions and garlic for approx. 5 mins. Pour in the lemon juice, reduce slightly. Add the stock, coconut milk and reserved lemon zest, bring to the boil. Arrange the lemon slices on top of the chicken, pour the sauce over the top.
To cook in the oven
Approx. 15 mins. in the centre of an oven preheated to 160°C. Remove from the oven. Serve the chicken breast with the rice, garnish with the reserved onion greens.
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