Chicken with rice and mint sauce

4 servings

45 minutes

Chicken with rice and mint sauce is a refined dish of European cuisine that combines the tenderness of chicken fillet, the spicy freshness of mint, and the richness of spices. This recipe has roots in Mediterranean and Eastern culinary traditions where herbs and citrus enhance the meat's flavor. Marinated in a mixture of garlic, lime, paprika, and coriander, the chicken acquires piquant notes while the airy rice serves as a perfect accompaniment. The key feature of the dish is the mint sauce that adds extraordinary freshness and balances the heat of chili pepper and ginger. Perfect for a light dinner or festive table, this dish offers harmony of taste and aroma awakening gastronomic sensations.

Energy value per serving

• Calories: 457.5
• Proteins: 52.7g
• Fats: 4g
• Carbohydrates: 47.3g

Ingredients

• Chicken fillet: 4 pc
• Long grain rice: 150 g
• Garlic: 3 clove
• Ginger root: 1 pc
• Chili pepper: 0.5 pc
• Fresh mint: 1 bunch
• Chicken broth: 250 ml
• Lime: 1 pc
• Cornstarch: 2 tsp
• Sweet paprika: 1 tsp
• Ground coriander: 1 tsp

Cooking steps

1. Peel the garlic and crush it with the flat side of a knife. Also peel the ginger (3 cm) and grate it on a fine grater.

   Required ingredients:

   • Garlic: 3 cloves
   • Ginger root: 1 piece

2. Chop the chili finely. Cut the mint finely.

   Required ingredients:

   • Chili pepper: 0.5 piece
   • Fresh mint: 1 bunch

3. Place garlic, mint, ginger, and chili pepper in a salad bowl, add paprika, half of the coriander, and lime juice, and mix everything.

   Required ingredients:

   • Garlic: 3 cloves
   • Fresh mint: 1 bunch
   • Ginger root: 1 piece
   • Chili pepper: 0.5 piece
   • Sweet paprika: 1 teaspoon
   • Ground coriander: 1 teaspoon
   • Lime: 1 piece

4. Submerge the chicken meat in the prepared marinade, seal tightly, and place in the refrigerator for 3 hours, or preferably overnight.

   Required ingredients:

   • Chicken fillet: 4 pieces

5. Remove the chicken from the marinade (save the marinade) and fry on both sides, uncovered, in a large non-stick skillet until cooked (if it sticks, add 1/2 tablespoon of vegetable oil), then let it cool slightly and cut into large pieces.

   Required ingredients:

   • Chicken fillet: 4 pieces
   • Cornstarch: 2 teaspoons

6. Cook the rice until fluffy (better to follow the package instructions) and mix with the remaining coriander.

   Required ingredients:

   • Long grain rice: 150 g
   • Ground coriander: 1 teaspoon

7. Mix corn starch with 2 tablespoons of chicken broth.

   Required ingredients:

   • Cornstarch: 2 teaspoons
   • Chicken broth: 250 ml

8. Pour the remaining broth into a medium-sized pot, add the marinade and bring to a boil, then reduce the heat and simmer until the sauce thickens slightly.

   Required ingredients:

   • Chicken broth: 250 ml
   • Lime: 1 piece

9. Gradually add the diluted starch while stirring until the sauce thickens.

   Required ingredients:

   • Cornstarch: 2 teaspoons

10. Place rice and chicken on plates, drizzle with sauce, and serve.

    Required ingredients:

    • Long grain rice: 150 g
    • Chicken fillet: 4 pieces