INGREDIENTS FOR 4 SERVINGS:
- 280 g of Venere Rice
- 400 g of chicken, cut into small pieces
- 50 g of golden onion
- Evo oil, salt and black pepper
- 20 g of washed chives
- 20 g of washed dill
- 40 g of curry
- 200 ml of vegetable broth
- Flour, as needed
PROCEDURE:
- Boil the Venere Rice in plenty of salted water. Drain as soon as cooked.
- Finely chop the chives, dill and onion.
- Lightly flour the chicken.
- Fry the onion with a little olive oil in a pan: as soon as it is golden, add the chicken and let it brown slightly.
- Add black pepper, salt and curry powder to the chicken. Turn well and allow to brown gently..
- Add the vegetable broth and cook for about 15 minutes over a gentle flame with the lid on, or in any case cook until the broth has reduced and a cream has formed.
- Season the rice with a little oil.
- Serve by placing the Venere Rice on the bottom of each plate, the chicken and the aromatic herbs.
