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DutchCHICKEN FILLET WITH ORANGE SAUCE

A dish perfectly suited for the sweet tooth.

A delicious piece of tender chicken covered in orange sauce along with string beans, orange Bell peppers and orange-flavored rice.

Another Happy Chief Cook's Original.

A delicious piece of tender chicken covered in orange sauce along with string beans, orange Bell peppers and orange-flavored rice.

Servings: 1.
Preparation time: ± 30 minutes.

Ingredients beurre manié sauce thickener:

1/2 oz. genuine butter,
1/2 oz. flour.

Ingredients:

1 chicken fillet,
1 orange Bell pepper,
2 oz. string beans,
1 oz. genuine butter,
chicken herbs,
sea salt,
4 oz. Surinam rice (if you can't use Surinam rice it is possible to use any other type of boil-dry rice),
2 oranges,
1 oz beurre manié sauce thickener,
four seasons pepper,
3 - 4 teaspoons cane sugar,
water.

Directions beurre manié sauce thickener:

Let the butter reach room temperature.
Now, mix the flour with genuine butter and place back into the refrigerator to harden.

Beurre manié is used as a sauce thickener.

Directions rice:

Squeeze one of the oranges.

Replace some of the water with orange juice.
For one person, use about a cup of rice and a little over 1 1/4 cup of water.

Boil the rice in the orange/water mixture.
Add some salt and 1 - 2 teaspoons of cane sugar.

Put the lid on and let it simmer for about 10 minutes.
Remove from heat and let it rest for another 10 minutes, keep the lid on.

Directions Chicken fillet and vegetables:

Preheat a large plate.

Squeeze the second orange.

Season the fillet with the chicken herbs and some sea salt.
Slice the bell pepper into short strips, about an inch thick.
Cut off the ends of the string beans and snap them in half.

Let the butter simmer in a frying pan, until golden brown.
Next, add the chicken fillet and sauté for a few minutes.

Add the vegetables and let it simmer for about 2 minutes.

Pour in the orange juice and put the lid back on the frying pan.

Let it braise for 10 minutes.
After 5 minutes, toss over the chicken.

Scoop the chicken and vegetables from the pan and place onto the preheated plate.
Make sure to keep as much of the moisture inside the pan.

Place the rice alongside the vegetables.

Next, add 7 oz. of water to the remaining moisture and boil.
Stir well, to remove any leftovers from the bottom of the pan and add 2 teaspoons of cane sugar.
Then, grind some four seasons pepper over the sauce.

Continue boiling until the mixture has reduced by about half its original volume.
Turn off the heat and let the beurre manié dissolve into the sauce.

Keep stirring until thickened.

The sauce may no longer be brought to boiling point.

Now, pour the sauce onto the meat and rice.

Enjoy!

A Happy Chief Cook's original. Added Februari 28, 200