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
Sauce
To serve
How it's done
Rice
Rinse the rice in a sieve under running water until the water runs clear. Drain well. Bring the stock and rice to the boil. Cover and leave to fluff up over a low heat for approx. 15 mins.; do not remove the lid.
Chicken
Heat the oil in a non-stick frying pan. Fry the chicken for approx. 5 mins. per batch. Remove, season with salt.
Sauce
Add oil to the same pan. Reduce the heat, add the onion and garlic, sauté for approx. 3 mins. Pour in the single cream and water, bring to the boil. Reduce the heat, add the peas and chicken, simmer for approx. 5 mins. Remove the pan from the heat. Add the parmesan and oregano, mix, season.
To serve
Separate the rice with a fork, serve with the chicken and pea ragout, garnish with oregano.
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