Chicken Blanquette young vegetables Tahitian style, basmati rice
Inspired by the traditional blanquette, this one takes us on a journey to Polynesia. We rolled chicken breast and cooked it at a low temperature. Chicken "bonbons" are accompanied by crunchy summer vegetables in a broth flavoured with coconut milk and lime.
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Ingredients
Portions:
4
100 g
Basmati rice
150 g
Chicken breast
100 ml
Coconut milk
50 g
Yellow carrot, sliced
50 g
Flat green beans, trimmed
50 g
Orange carrot, sliced
50 g
Mushrooms, sliced
200 ml
Vegetable broth
30 g
Shitake mushrooms, sliced
1 tbsp
Sunflower oil, high heat
Fine salt, to taste
1 stalk
Lemongrass, crushed
5 g
Lemon balm, chopped
0.5 piece
Lime, juiced
Ground white pepper, to taste
1 piece
Cebette onion, sliced
1 tsp
Maizena (cornstarch)
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Start by rolling the chicken breasts into tight rolls and secure them with kitchen twine.
- In a pan over medium heat, add sunflower oil and sear the chicken rolls until lightly browned on all sides.
- Add vegetable broth, coconut milk, lemongrass, lime juice, and ground white pepper to the pan. Let it simmer on low heat for 15 minutes.
- In a separate pot, cook basmati rice according to package instructions.
- Steam the yellow and orange carrots, flat green beans, and mushrooms until tender yet slightly crunchy.
- Serve the chicken rolls with the steamed vegetables and basmati rice, garnished with cebette onion and lemon balm.
For added flavor, marinate the chicken in lime juice and spices for an hour before cooking.
Be sure to use fresh lime juice for the best taste.