Table of contents:
- Ingredients for Chicken Stroganoff with Leeks, Rice, Broccoli and Cauliflower
- How to prepare chicken stroganoff with leeks, rice, broccoli and cauliflower
Video: Chicken Stroganoff With Leeks, Rice, Broccoli And Cauliflower. Step-by-step Recipe With Photo
Making a healthy lunch: chicken stroganoff with leeks, and garnish with crumbly white rice with steamed broccoli and cauliflower. This hot threefold dish is not only satisfying, but also very healthy. There are many recipes for cooking meat "Stroganov style", sometimes the name "Bef-Stroganov" is found. Previously, it was made from finely chopped beef and poured with sour cream sauce, but over time, many variations on the theme of this popular meat stew appeared, it was even made from chicken.
- Cooking time: 45 minutes
- Servings: 3
Ingredients for Chicken Stroganoff with Leeks, Rice, Broccoli and Cauliflower
For the stew:
- 400 g chicken breast;
- 150 g leeks;
- 150 g sweet pepper;
- 150 g carrots;
- 1 chili pepper;
- 3 cloves of garlic;
- 150 ml sour cream;
- 15 g of premium wheat flour;
- 25 ml olive oil;
- salt, ground pepper.
- 180 g white rice;
- 20 g butter;
- 200 g of cauliflower;
- 200 g broccoli.
How to prepare chicken stroganoff with leeks, rice, broccoli and cauliflower
We take a large chicken breast, remove the skin, cut it off the bones. We cut the fillets into plates about a centimeter thick. Place between two sheets of cling film and slightly beat off. Then we cut into strips half a centimeter wide across the fibers.
Heat refined olive oil in a frying pan, fry the chicken until golden brown (about 5 minutes).
Cut the light part of the leek into rings. We crush the cloves of garlic with a knife. Chop the chili pepper finely, after removing the seeds and partitions from it.
Shift the meat to the side, put the garlic cloves in the pan first, and after 1-2 minutes - the leeks. Fry the onions for 3-4 minutes.
Add finely chopped carrots to the chicken; to speed up the cooking process, you can grate it on a coarse grater.
Sweet bell pepper will give the ragout aroma: clean it from seeds, cut the pulp into small cubes, add to the rest of the ingredients. Cook vegetables with chicken over high heat without a lid for 7 minutes.
We measure out wheat flour, grind it with sour cream until a homogeneous mixture without lumps is obtained, if necessary, add a little cold water. Pour sour cream sauce into a frying pan, bring to a boil.
By the way, flour can be substituted with cornstarch if you want to make a gluten-free meal.
Cook the stew over low heat without a lid for 8 minutes, salt to taste and season with freshly ground black pepper.
While the meat is stewing, cook the rice and cook the vegetables.
So, we disassemble broccoli and cauliflower into small inflorescences. Cook for a couple of 10 minutes, this time is enough for small inflorescences. Sprinkle with a small pinch of salt.
Be sure to rinse the rice with cold water several times until the water becomes clear. Then pour 200 ml of water into a small saucepan, put a piece of butter and 4 g of salt. Pour the cereals, after boiling, cook under a lid over low heat for 15 minutes.
Put a layer of rice on a plate, on top of the chicken beef stroganoff, then broccoli and cauliflower. Sprinkle everything with onion rings and serve immediately.
Chicken stroganoff with leeks, rice, broccoli and cauliflower is ready. Bon Appetit!