Chicken stew with almonds, basmati rice, and valerian lettuce
Duration
45 min
Difficulty
Average
Servings
X 4
400 g chicken
100 g of blanched almonds
200 g basmati rice
100 g of lamb's lettuce
20 g fresh ginger
1 clove of garlic
2 tablespoons of rice flour
Extra virgin olive oil
Soy sauce
Rooms
Pepper
- In a nonstick skillet, heat a drizzle of extra-virgin olive oil with a clove of garlic.
- Cut the chicken into bite-sized pieces, coat them in rice flour, and brown them in a skillet.
- Add the grated ginger and stir, continuing to cook until the chicken is well seasoned.
- Rinse the rice under running water and cook it in a pot with 400 g of water. Once it comes to a boil, cover with a lid, reduce the heat, and continue cooking for 10 minutes.
- Once the rice is cooked, season it with a drizzle of extra-virgin olive oil and a pinch of pepper.
- Toast the almonds in a nonstick skillet for a few minutes, until they are golden brown.
- Once cooked, deglaze with soy sauce, add the almonds, and stir well.
- Serve the chicken with almonds, accompanied by lamb's lettuce and basmati rice.
