Meal Prep Recipe

Chicken Ragout with Rice

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Chicken Ragout with Rice
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Health Score:
7,7 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 5 min.
Ready in

Healthy, because

Even smarter

The lean chicken meat is a very good source of protein, which makes the chicken ragout with rice a great dish especially for fitness fans. The essential oils from the celeriac, together with the bitter substances contained, can help an irritated stomach.

By changing the type of rice, you can easily incorporate more digestive fibre in this chicken ragout. We recommend natural rice for this.

Ingredients

for
4
For the ragout
1 small Roasted Chicken (About 800 grams -1 kg)
1 carrot
200 grams Celery root
1 stalk Leeks
1 bunch parsley
½ teaspoon peppercorns
1 bay leaf
salt
1 shallot
1 carrot
10 grams butter
½ teaspoon Curry powder
20 grams Pastry flour
3 tablespoons dry white wine
100 milliliters Whipped cream
2 tablespoons pickled Caper
salt
white peppers
For the rice
350 grams Rice
salt
Curry powder (for dusting)
Chives (for garnishing)
How healthy are the main ingredients?
LeekWhipped creamparsleycarrotsaltshallot

Preparation steps

1.

For the ragout: rinse chicken and place into a large pot, pour 1 liter (approximately 4 cups) of water. Rinse and peel carrot and celery, cut into chunks. Halve leek lengthwise, rinse well and cut into pieces. Rinse parsley. Put vegetables with bay leaf and peppercorns into the pot. Bring to a boil and reduce heat, simmer for about 1 hour. Remove chicken and cool slightly. Strain broth through a sieve. Separate chicken meat from bones and remove skin. Cut meat into bite-sized pieces and set aside. Season soup with salt and measure about 3/4 of broth. Use remaining broth another time. 

2.

For the rice: cook rice in 700 ml (approximately 3 cups) of salted water for about 25 minutes or until rice is soft.

3.

Peel shallot and carrot and chop finely. Heat butter in a saucepan and saute shallot and carrot until soft. Add curry powder and saute briefly. Add chicken pieces and sprinkle with flour, add white wine. Add chicken broth, stir and simmer for about 5 minutes. Add cream and bring to a boil, add capers and season with salt and pepper. Place rice into bowls and top with chicken ragout. Sprinkle with curry powder and garnish with fresh chives. Serve.