| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Thai |
Main course, Prawns, Rice, Poultry |
4 |
Servings |
INGREDIENTS
| 250 |
g |
Uncle Ben's Thai Imperial Rice |
| 4 |
|
Chicken breasts; skinned and boned |
| 45 |
g |
Butter – PRAWN & SAFFRON RICE — |
| 1/2 |
sm |
Onion; peeled and chopped |
| 1 |
ts |
Saffron; …or… |
| 4 |
|
Strands saffron |
| 4 |
tb |
White wine |
| 120 |
ml |
Chicken stock |
| 300 |
ml |
Whipping cream |
| 55 |
g |
Unsalted butter; cut into small cubes |
| 110 |
g |
Peeled prawns |
| 30 |
g |
Butter |
| 2 |
|
Tomatoes; peeled deseedd diced |
|
|
Salt and freshly ground black pepper, to taste |
INSTRUCTIONS
CHICKEN BREASTS
1. Heat the butter and 1 tbsp of water in a large pan and fry the chicken
until coloured. Set aside and keep hot.
2. Simmer the wine with the onion in a small pan until reduced by half. Add
the saffron, stock, meat juices and cream. Continue to simmer until the
sauce is reduced by 1/3 and has thickened.
3. Meanwhile, cook the Uncle Ben.s rice according to the instructions on
the packet.
4. Once the sauce has thickened, take off the heat and whisk in the
unsalted butter cubes. Season to taste. Quickly fry the prawns in the
remaining 30g of butter, add to the sauce along with the tomatoes and heat
through.
5. Arrange the chicken on serving plates and spoon the sauce over. Serve
immediately with Uncle Ben.s Thai Imperial rice.
Recipe by: Uncle Ben's Rices of the World leaflet - 1997 Posted to
MC-Recipe Digest V1 #679 by Kerry Erwin <kerry@north.org> on Jul 20, 1997
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