Rice with stuffed chicken and raspberry sauce
This stuffed chicken and rice with raspberry sauce has the surprising green color of the rice: it's sure to impress everyone at a get-together, for example. Don't think it's a complicated recipe; it's actually quite easy and, above all, absolutely delicious.
Ingredients · Servings 4
- 8 dried apricots
- 12 dried raspberries
- 2 whole, butterflied chicken fillets
- Shall
- Pepper
- 2 tablespoons of extra virgin olive oil
- 1 spring onion
- ½ jar of good quality raspberry jam
- 1 cup of homemade chicken broth
- A pinch of ground pepper
- 50 g of brandy
- 350 g of water
- Shall
- 150g of spinach
- 1 clove of garlic
- 150g of rice
- 4 slices of toast the size of the glass
- Some raspberries
Method · 55 min
- Macerate the dried apricots and raspberries in the brandy from the sauce for at least an hour.
- Season the chicken fillets with salt and pepper. Place the dried apricots and raspberries inside to your liking.
- Close each fillet by rolling it up tightly with a piece of cling film, like wrapping a candy. Pierce these little packets in 4 or 5 places.
- Steam them in a saucepan for about 20 to 25 minutes. Pierce them with a wooden skewer to check if they are cooked (if they are, the skewer will go in easily).
- Let them cool and remove the plastic wrap. Slice the chicken breasts and then dice them. Set aside.
- Put the oil in a medium saucepan. When it's hot, fry the chopped spring onion. Once it's softened, add the jam, the cup of stock, and the pepper. Let it simmer for a few minutes.
- Add the brandy and let it simmer for a few minutes. Strain the sauce through a fine-mesh sieve and return it to the saucepan. Let it reduce until thickened.
- Bring the water and salt to a boil. Add the spinach and remove from the heat immediately. Pour into a blender and blend.
- Pour the liquid back into the saucepan. Add the garlic clove and bring to a boil. Add the rice. Let it cook for about 12 to 15 minutes. Be careful not to overcook it! Remove the garlic, drain the rice, and let it cool slightly.
- Distribute the rice at the base of each small glass.
- Carefully place a piece of toast on top.
- Add the chopped chicken breast.
- Garnish with a raspberry and pour a little sauce over it just before serving.
Recipe for rice with stuffed chicken and raspberry sauce
For the chicken
For the raspberry sauce
For the rice
For decoration
The chicken
Raspberry sauce
