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🍽️ Crispy Chicken with Creamy Pea Sauce and Rice

693 kcal · 30 min · 4 servings

Ingredients

• 250 g Basmati rice
• salt
• 4 chicken breast fillets (approx. 150 g each with skin)
• 1 tbsp honey
• 1 tsp paprika powder
• cayenne pepper
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 pak choi
• 150 g pineapple chunks (canned)
• 1 shallot
• 3 tbsp butter
• 150 g peas (frozen)
• 100 ml chicken broth
• 3 tbsp crème fraîche
• pepper (from mill)

Instructions

1. 1. Rinse the rice under cold water.
2. 2. Place the rice in a pot.
3. 3. Add twice as much water.
4. 4. Lightly salt the water.
5. 5. Cook the rice over medium heat for about 25 minutes until tender.
6. 6. Preheat the oven to 180 degrees Celsius.
7. 7. Select the top and bottom heat setting.
8. 8. Wash the chicken breasts thoroughly.
9. 9. Pat the breasts dry with kitchen paper.
10. 10. Peel the skin off the chicken breasts.
11. 11. Place the breasts together on a baking sheet.
12. 12. Line the sheet with baking paper.
13. 13. Whisk the honey in a small bowl.
14. 14. Add the paprika powder to the honey.
15. 15. Add the cayenne pepper.
16. 16. Pour in the balsamic vinegar.
17. 17. Squeeze the lemon juice into the mixture.
18. 18. Add the oil.
19. 19. Stir the marinade well until smooth.
20. 20. Brush the chicken breasts with the marinade.
21. 21. Season the removed chicken skin with salt.
22. 22. Place the skin on the tray next to the breasts.
23. 23. Place the tray in the preheated oven.
24. 24. Roast the chicken for about 20 minutes.
25. 25. Brush the breasts with the sauce repeatedly in between.
26. 26. Turn the chicken breasts halfway through the cooking time.
27. 27. Ensure the skin becomes crispy and brown.
28. 28. Remove the chicken from the oven as soon as the skin is crispy.
29. 29. Place the meat on kitchen paper.
30. 30. Let the meat drain briefly.
31. 31. Peel the shallot.
32. 32. Finely chop the shallot.
33. 33. Heat 2 tablespoons of butter in a pan.
34. 34. Sauté the shallot briefly in the hot butter.
35. 35. Add the peas to the pan.
36. 36. Sauté the peas briefly.
37. 37. Deglaze the pan with the broth.
38. 38. Let the mixture simmer gently for a few minutes.
39. 39. Puree the sauce until smooth.
40. 40. Adjust the consistency with more or less broth if needed.
41. 41. Stir the crème fraîche into the sauce.
42. 42. Season the sauce with salt.
43. 43. Season the sauce with pepper.
44. 44. Wash the pak choi.
45. 45. Remove the tough stems from the pak choi.
46. 46. Slice the pak choi into thin strips.
47. 47. Drain the pineapple.
48. 48. Heat the remaining butter in a pan.
49. 49. Sauté the pak choi and pineapple in the butter for 1 to 2 minutes.
50. 50. Add the cooked rice (drained) to the pan.
51. 51. Mix the rice with the vegetables.
52. 52. Plate the rice.
53. 53. Place the chicken breasts on top of the rice.
54. 54. Pour the pea sauce over the chicken.
55. 55. Crumble the crispy chicken skin.
56. 56. Sprinkle the skin crumbs over the dish.
57. 57. Serve the dish immediately.

Nutrition per serving

• kcal: 693
• Protein: 59 g · Fett/Fat: 22 g · Carbs: 63 g