Fried Chicken with Green Sauce and Rice

Ingredients

• 250 g Basmati rice
• Salt
• 4 chicken breast fillets (about 150 g each with skin)
• 1 EL honey
• 1 TL paprika powder
• Cayenne pepper
• 1 EL balsamic vinegar
• 1 EL lemon juice
• 2 EL olive oil
• 1 pak choi
• 150 g pineapple chunks (canned)
• 1 Shallot
• 3 EL butter
• 150 g peas (frozen)
• 100 ml poultry broth
• 3 EL crème fraîche
• pepper (ground)

Instructions

1. 1.

   Wash the rice and cook it with twice its volume of water and a pinch of salt for about 25 minutes.

2. 2.

   Preheat the oven to 180°C (356°F) with both fan and top heating.

3. 3.

   Rinse the chicken breasts, pat them dry, and remove the skin. Place them together on parchment paper on a baking tray. Mix honey, paprika powder, cayenne pepper, balsamic vinegar, lemon juice, and olive oil; brush this mixture over the chicken. Sprinkle salt on the skins and bake for about 20 minutes until crispy. If the skin browns earlier, remove it from the oven and drain on kitchen paper. Brush the breasts with the seasoning occasionally and flip them.

4. 4.

   Peel and finely chop the shallot; sauté in 2 EL hot butter briefly. Add peas, let them wilt a moment, then deglaze with broth. Simmer gently for a few minutes, then blend until smooth. Adjust consistency with more or less broth if needed. Stir in crème fraîche and season with salt and pepper.

5. 5.

   Wash, trim, and slice the pak choi into strips. Drain the pineapple. Sauté together in remaining butter for 1–2 minutes, then fold in the cooked rice (drained). Plate the rice, top with chicken breasts, pour the green sauce over, and sprinkle with crumbled skin before serving.