Tropical Rice and Chicken Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 3 Chicken breasts
- 3 Tbsps Lime juice
- 4 Tbsps soy sauce
- cayenne pepper
- 1 ⅔ cups Basmati rice
- ½ cup Crème fraiche
- ⅞ cup chicken stock (instant)
- ⅜ cup Orange juice
- ⅜ cup Pineapple juice
- 2 tsps freshly grated ginger
- salt
- freshly ground Black pepper
- 5 Tbsps Seed oil
- 2 ripe Mangoes
- 2 Red onions
- 3 sticks Celery
- 1 green pepper
- 1 red pepper
Preparation steps
1.
Slice the chicken breasts thinly crosswise. Mix the lime juice with the soy sauce and cayenne pepper, mix with the meat and marinate, covered, for 1 hour. Wash the rice thoroughly in a sieve then put into a pan with double the amount of lightly salted water and bring to the boil. Cook very gently over a very low heat for about 20 minutes, until the rice has absorbed the water. Mix the creme fraiche with the stock, orange juice, pineapple juice and ginger, stir into the rice and season with salt and pepper.
2.
Take the chicken pieces out of the marinade and pat dry. Heat the oil and briefly stir-fry the chicken, a few pieces at a time, over a high heat. Take out of the pan and set aside. Peel the mangos and thinly slice the flesh away from the stones. Peel the onions, halve lengthwise and slice thinly. Wash and trim the celery and peppers. Thinly slice the celery. Halve, core and finely dice the peppers. Mix with the chicken and rice serve.
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