Chicken with rice, pineapple and vegetables
6 servings
60 minutes
Chicken with rice, pineapple, and vegetables is an exquisite dish of Chinese cuisine that combines the harmony of sweet and salty flavors. Its recipe has roots in traditional Asian cooking techniques where the balance of aromas plays a key role. Tender chicken fillet infused with spices and baked to a golden crust is complemented by refreshing pineapple chunks and sautéed vegetables that add lightness and freshness to the dish. Rice serves as the perfect base, absorbing flavors and creating a cohesive composition. This dish is ideal for family dinners or festive gatherings, and its vibrant colors and rich flavors make it an unforgettable gastronomic experience.
1
Boil the rice and place it in a greased mold.
- Rice: 1 glass
2
Grate the carrot, cut the sweet pepper and zucchini into strips, chop the leek, and cut the pineapple into small pieces.
- Carrot: 1 piece
- Sweet pepper: 1 piece
- Zucchini: 200 g
- Leek: 1 piece
- Canned pineapple: 150 g
3
Fry the vegetables and pineapple for 5 minutes in vegetable oil and transfer to the rice.
- Carrot: 1 piece
- Sweet pepper: 1 piece
- Zucchini: 200 g
- Canned pineapple: 150 g
4
Cut the fillet into cubes, add salt, pepper, turmeric (1/4 teaspoon), and fry in vegetable oil until golden brown.
- Chicken fillet: 400 g
- Chicken fillet: 400 g
- Chicken fillet: 400 g
- Chicken fillet: 400 g
5
Place the vegetables in a dish, sprinkle with dried rosemary (1/4 teaspoon), cover with a lid, and bake in the oven at 180 degrees for 25-30 minutes.
- Chicken fillet: 400 g
- Chicken fillet: 400 g