Description
Like many, I love chicken in all ways. When I spotted this recipe in a magazine, and I really wanted to try. And as you know, the chicken goes very well with rice. In this case, I chose not just rice, but a mixture of white fragrant basmati rice and quinoa. A great tandem of tender meat in a spicy sauce and healthy cereal topping.
Ingredients
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Figure
100 g
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Chicken fillet
2 piece
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Onion
1 piece
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Sour cream
2 Tbsp
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Flour
1 Tbsp
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Butter
1 Tbsp
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Salt
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Pepper white
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Bay leaf
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Dill
Cooking
Fill a pot with water. Put chicken, peeled onion, white pepper, Bay leaf and a sprig of dill, a little salt. Put on the stove. When the chicken is ready, pull out, cut into pieces, cover and set aside. Strain the broth.
Boil mix in salted water until tender.
While cooking the rice, prepare the dill sauce. Dill finely chopped. I took a small bunch.
The pan to heat. Put a piece of butter and flour. When the butter has melted, stir, fry lightly.
Lower the flame, a thin stream pour the broth from the chicken (150 ml), stirring constantly. Should get a homogeneous sauce, without lumps.
To put the sauce in a bowl.
Add the sour cream.
And dill. Mix well.
Optionally flavoring, I sprinkled dry garlic and pepper.
Now form the dish. Spread mix rice with quinoa, next put the chicken and pour the sauce, if you like it hot, you can reheat the chicken. Bon appetit.
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