Chicken with rice and mint sauce

Chicken with rice and mint sauce

Ingredients

• Chicken fillet 4 pieces
• Long grain rice 150 g
• Garlic 3 cloves
• Ginger root 1 piece
• Chili pepper 1/2 piece
• Fresh mint 1 bunch
• Chicken broth 250 ml
• Lime 1 piece
• Cornstarch 2 teaspoons
• Sweet paprika 1 teaspoon
• Ground coriander 1 teaspoon

Directions

1. Peel and crush the garlic with the flat side of a knife. Peel and grate ginger (3 cm) too.
2. Chop the chili finely. Finely chop the mint.
3. Put the garlic, mint, ginger and chili in a salad bowl, add the paprika, half of the coriander and lime juice, mix everything.
4. Dip the chicken meat into the resulting marinade, close tightly and refrigerate for 3 hours, or better overnight.
5. Remove the chicken from the marinade (keep the marinade) and fry on both sides, uncovered, in a large non-stick pan until cooked (if it does burn, add 1/2 tablespoon of vegetable oil), then cool slightly and cut into large pieces ...
6. Cook the rice so that it is crumbly (it is better to follow the instructions on the package), and mix with the remaining coriander.
7. Mix cornstarch with 2 tbsp. tablespoons of chicken broth.
8. Pour the remaining stock into a medium saucepan, add the marinade and bring to a boil, then reduce heat and heat until the sauce is slightly reduced.
9. Gradually pour in the diluted starch, stirring occasionally, until the sauce thickens.
10. Arrange the rice and chicken in bowls, pour over the sauce and serve.