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🍽️ Chicken Rice with Creamy Yogurt-Pineapple Sauce

485 kcal · 30 min · 4 servings

Ingredients

• 125 g long-grain rice
• salt
• 200 g chicken meat
• 2 bananas
• 1 tsp lemon juice
• 150 g yogurt
• 1 tbsp crème fraîche
• 1 tbsp sesame oil
• 2 tbsp white wine vinegar
• 150 ml chicken broth (instant)
• 1 onion
• 1 chili pepper
• 1 ginger (approx. 2 cm large piece fresh)
• 200 g fresh pineapple (in slices)
• 1 tsp curry powder

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Rinse the rice in a sieve under running water.
3. 3. Place the rice in a pot and cover it with twice as much water.
4. 4. Lightly salt the water and bring it to a boil.
5. 5. Reduce the heat to very low, cover the pot, and let the rice simmer for about 25 minutes.
6. 6. Cut the chicken meat into thin strips while the rice cooks.
7. 7. Peel one banana and slice it.
8. 8. Immediately toss the banana slices with lemon juice to prevent browning.
9. 9. Mash the second banana into a puree using a fork.
10. 10. Whisk the banana puree in a bowl with yogurt, crème fraîche, oil, vinegar, and chicken broth.
11. 11. Season the sauce with salt and set it aside.
12. 12. Peel the onion and chop it finely.
13. 13. Wash the chili pepper, remove the stem and seeds, and chop it finely.
14. 14. Peel the ginger and grate it finely.
15. 15. Peel the pineapple and cut the flesh into small cubes.
16. 16. Transfer the cooked rice into a large bowl.
17. 17. Add the chicken strips, pineapple cubes, banana slices, onions, chili, ginger, and curry powder to the rice.
18. 18. Gently fold the yogurt sauce into the rice.
19. 19. Finally, season the mixture to taste with salt and pepper.
20. 20. Plate the rice and serve it warm.

Nutrition per serving

• kcal: 485
• Protein: 29 g · Fett/Fat: 14 g · Carbs: 62 g