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🍽️ Chicken Strips with Kohlrabi and Rice

672 kcal · 30 min · 4 servings

Ingredients

• Shallots 1 pc.
• Oil 4 tbsp.
• Long-grain rice 300 g
• Vegetable broth 1 L
• Kohlrabi 3 pc.
• Butter 5 tbsp.
• Salt pinch
• Pepper, black ground pinch
• Chicken breast fillets 600 g
• Mustard 2 tbsp.
• Sugar 2 tbsp.
• Turmeric, ground 1 tsp.
• Whipping cream 200 g
• Wheat flour, Type 405 2 tbsp.
• Parsley, fresh 20 g

Instructions

1. 1. Peel the shallot and cut it in half.
2. 2. Cut the shallot into very small cubes.
3. 3. Heat 2 tablespoons of oil in a pot over high heat.
4. 4. Add the shallot cubes to the hot oil.
5. 5. Sauté the shallots until they are translucent and soft.
6. 6. Add the rice to the pot.
7. 7. Stir the rice and toast it for about 2 minutes.
8. 8. Pour 700 milliliters of vegetable broth over the rice.
9. 9. Bring the mixture to a boil.
10. 10. Let the rice cook for about 15 minutes.
11. 11. Peel the kohlrabi in the meantime.
12. 12. Cut the kohlrabi into cubes.
13. 13. Melt 2 tablespoons of butter in a frying pan over medium heat.
14. 14. Add the kohlrabi cubes to the melted butter.
15. 15. Sweat the kohlrabi for about 2 minutes.
16. 16. Season the kohlrabi with salt and pepper.
17. 17. Cover the pan and simmer the kohlrabi over low heat for about 12 minutes.
18. 18. Rinse the chicken meat under running water.
19. 19. Pat the meat dry with a kitchen towel.
20. 20. Cut the chicken meat into strips.
21. 21. Heat 2 tablespoons of oil in a pot over high heat.
22. 22. Fry the chicken strips for about 2 minutes.
23. 23. Stir mustard, turmeric, and 2 tablespoons of sugar into the meat.
24. 24. Pour 300 milliliters of vegetable broth and cream over the meat.
25. 25. Bring the sauce to a boil.
26. 26. Mix flour with 2 tablespoons of soft butter in a small bowl to form a dough.
27. 27. Add the butter-flour mixture to the boiling sauce.
28. 28. Whisk the mixture well with a whisk.
29. 29. Season the stew with salt and pepper.
30. 30. Simmer the stew for about 5 minutes over low heat.
31. 31. Wash the parsley.
32. 32. Shake the parsley dry.
33. 33. Pluck the parsley leaves from the stems.
34. 34. Finely chop the parsley leaves.
35. 35. Stir 1 tablespoon of butter into the finished rice.
36. 36. Season the rice to taste with salt and pepper.
37. 37. Fold the chopped parsley into the kohlrabi.
38. 38. Season the kohlrabi with salt and pepper.
39. 39. Plate the stew, kohlrabi, and rice.
40. 40. Serve the dish and enjoy!

Nutrition per serving

• kcal: 672
• Protein: 40 g · Fett/Fat: 28 g · Carbs: 69 g