Rice Porridge with Chicken and Pineapple
⏳ Time
45 minutes + 2 hours
🥕 Ingredients
8
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Chicken fillet - 10.6 oz
- Rice - 10.6 oz
- Canned Pineapple Chunks - 7.1 oz
- Vegetable Oil - 1 fl oz
- Turnips - 2 pieces
- Onion - 2 heads
- Parsley - to taste
- Salt - to taste
Step by Step guide
Step 1
Rinse the rice and soak it in cold water for 2 hours.
Step 2
Wash the carrots, peel them, and cut them into strips.
Step 3
Peel the onion, wash it, and slice it into half-rings.
Step 4
Cut the pineapple into slices.
Step 5
Wash the parsley, chop it finely, leaving a few sprigs for garnish.
Step 6
Rinse the fillet and cut it into portion-sized pieces of 40 grams each.
Step 7
Heat vegetable oil in a deep skillet.
Step 8
Sauté the onion until golden, then add the meat, carrots, salt, pour in 100 ml of water, and simmer for 5 minutes.
Step 9
Then add the rice, pineapples, pour in water and the liquid from the pineapples (total volume of 500 ml), bring to a boil, and cook over medium heat until done.
Step 10
Place the finished porridge in a mound on a plate. Sprinkle with herbs and garnish with parsley sprigs.
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