Chicken with orange juice and pepper

Ingredients
2 chicken breasts, without skin or bones, approximately 800 g
250 g cow cheese (or ricotta cheese)
3 tablespoons of yogurt
2 oranges, grated coat and juice
2 cm fresh ginger race piece, grated
4 cloves of garlic, grated
1 teaspoon of black pepper, freshly ground
1 teaspoon of salt
1 teaspoon of ground coriander seeds
1 teaspoon of black pepper, largely ground, for garnishing
1 tablespoon of Riso Scotti Rice Oil
2 bay leaves
1 large onion, finely chopped
1 green chili pepper, no seeds and finely chopped
Fresh mint leaves, for garnishing
A few slim slices of orange coat, for garnishing
50 g half almonds, for garnishing
Riso Scotti Ready Meal Indian

Instructions
Wash the chicken breasts well, drain and remove the excess water using paper towels. Cut them into pieces. Put the pieces into a deep plate, or large bowl.
In a different bowl, mix the cow cheese with the yogurt, orange juice, ginger, garlic, finely ground pepper, half of the grated orange coat, salt and coriander. Pour the mixture on top of the chicken pieces. Stir, for the marinade to cover evenly the meat, then cover the bowl with chicken foil and put it into the freezer, to marinade, for minimum 3 hours.
Heat the oil in a wok, or large pan, add the bay leaves and onion and fry, stirring constantly, until the onion softens.
Add the chicken, together with the marinade, fry for 4-5 minutes, at medium temperature, stirring frequently. Lower the heat, cover the wok and cook for another 7-8 minutes, adding a little bit of water, if the sauce is too thick.
Meanwhile, prepare the rice according to the instructions on the pack. Serve the chicken aside the rice.

• < Prev
• Next >

•  PDF 
• | Print |
• Print