Exotic rice timbale

Finely chop half an onion with the Crescent and let it FRY in a saucepan with a knob of butter, to moderate heat.

Before the mixture gets to take color, add the rice, let it stand for a few minutes, stirring with a wooden spoon, then sprinkle with a small glass of brandy, slightly lift up the flame and let it evaporate.

When alcohol is consumed, pour on as much broth as rice does it take to cover and continue cooking at medium heat, adding more boiling stock as they consume that paid before.

When the rice is cooked al dente (it takes about 18 minutes), remove from heat, adjust salt, aromatizzatelo with ground pepper and divide it into a doughnut grease with butter, slightly pressandolo.

Put the mold in warm rice and let it sit for about ten minutes.

Meanwhile Peel the plantains, cut them in half lengthwise and fry them in a pan with the rest of the melted butter, moderate focus a couple of minutes on each side.

Cut to strips the boiled chicken breasts and let them heat in a Bain-Marie.

At this point, turn the mold with rice on a serving dish and place in the Middle-timballo hole the bits of chicken and half fried bananas (except one).

Pour over the chicken and bananas hollandaise sauce very hot, decorated the plate with half a banana held by hand, cut into pieces and serve immediately.