How to prepare a single dish based on rice, lentils, chicken breast with ginger and leek, a recipe to be sprinkled with an exquisite cream sauce.
Ingredients for 4 people
- 600 g of sliced chicken breasts
- 300 g of rice
- 150 g of lentils
- 70 g of butter
- 1 stalk of celery
- 2 onions
- 1 carrot
- 1 leek
- 6 slices of fresh ginger
- 2,5 dl of cream
Recommended readings- Greek rice and meat gratin
- Majestic triple butter fettuccine
- Belgian endive pie and ham with bechamel sauce
- Calabrian beans with peppers
- Rice salad with shrimp and tuna
- flour
- salt
- pepper
How to cook rice with lentils and chicken breast
Soak the lentils for the time indicated on the package.
In a saucepan, sauté with a little oil, chopped onion, carrot and celery, then add the lentils covering them with water, cook them for about 40 minutes with the saucepan covered and on low heat.
At the end of the cooking season with salt and pepper, then set them aside.
Chop 2 slices of ginger and a leek, then put them in a pan with 30 g of butter, then add the chicken breasts, salt, pepper and continue cooking over low heat for about 8 minutes.
Dissolve a teaspoon of flour in the cream and add the mixture to the chicken breasts, raise the heat and thicken.
Make a mince with the second onion and the remaining slices of ginger, put it in a saucepan with 40 g of butter and when the onion has wilted add the rice, let it toast for a few minutes on high heat and then salt, pepper and add 1 / 2 liter of hot water.
Bring to a boil, cover, bake for about 25 minutes, then remove the rice from the oven and mix the lentils.
Serve the rice and lentils with the chicken breasts sprinkled with their cooking sauce.
