Rice salad with chicken and carrots
Instructions
Place in steamer Pan Bay leaves, curry, a liter of water and bring to a boil.
Place in rice bowl, chicken breast, carrots peeled and cut into small pieces and onions cut in wedges.
Cover and cook for about 25 minutes.
Peel and wash a sprig of parsley, tritatelo and put it in a bowl with oil, a pinch of salt and white vinegar, emulsifying the whole thing.
Cut the chicken breast into thin slices, add to carrots, onions and rice.
Add to vinaigrette prepared two tablespoons of cooking water and dress with the sauce.
Ingredients and dosing for 4 persons
- 400 g of chicken breast
- 200 g of patna rice
- 100 g of carrots
- 100 g of red onions
- 2 leaves of laurel
- 1 tablespoon of curry
- Parsley
- 20 g of olive oil
- One teaspoon of white wine vinegar
- Salt