Chicken Salad with Rice

Ingredients

• 1 l chicken broth
• 1 bay leaf
• 4 millet flakes
• 200 g basmati rice
• 150 g salad cream
• 150 g crème fraîche
• 2 tbsp chicken broth
• 1 bundle parsley
• 1 red chili pepper
• 1 tsp cumin
• salt (pepper)

Instructions

1. 1.

   Rinse the rice well, put it in a pot, add water so that it is about 2 cm above the rice. Bring to a boil with the lid closed, then simmer on very low heat for about 20 minutes. Let the rice cool. Heat the chicken broth, wash the chicken breasts, place them with the bay leaf into the broth and cook on low heat for 25 minutes.

2. 2.

   Let the broth cool, remove the chicken and cut into pieces. Mix salad cream with yogurt, 2 tbsp chicken broth, cumin, salt and pepper. Combine rice and chicken, fold in the salad cream. Finely chop parsley and stir in. Halve the chili lengthwise, remove seeds, finely chop and sprinkle over the salad.