Chicken Ragout with Rice
Healthy, because
Even smarter
Nutritional values
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.
(Percentage of daily recommendation)
| Calorie | 1,071 cal. | (51 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 90.6 μg | (151 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 31.8 mg | (265 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,515 mg | (38 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 21.8 g | |||
| Uric acid | 552 mg | |||
| Cholesterol | 214 mg | |||
| Complete sugar | 8 g |
Ingredients
- 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 tsp peppercorns
- 1 bay leaf
- salt
- 1 shallot
- 1 carrot
- 10 grams butter
- ½ tsp Curry powder
- 20 grams Pastry flour
- 3 Tbsps dry white wine
- 100 milliliters Whipped cream
- 2 Tbsps pickled Caper
- salt
- white peppers
- For the rice
- 350 grams Rice
- salt
- Curry powder (for dusting)
- Chives (for garnishing)
Preparation steps
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.
For the rice: cook rice in 700 ml (approximately 3 cups) of salted water for about 25 minutes or until rice is soft.
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.
