Este prato de frango salteado com arroz basmati é a solução perfeita para uma refeição rápida, saudável e cheia de sabor durante a semana. A combinação de especiarias exóticas como o açafrão e o cardamomo, juntamente com a frescura dos citrinos e dos coentros, transforma simples bifes de frango numa delícia aromática. É um prato vibrante e leve que se prepara em poucos minutos.

Ingredientes

  • 150gr Arroz basmati
  • 1 Cardamomo
  • 2 Bifes de frango cortado às tiras
  • 1 Dente de alho
  • 1 Noz de manteiga
  • 1 Colher de cha de açafrão
  • Molho inglês
  • Tabasco
  • 1 Limão
  • Raspa de laranja
  • Sal
  • Folhas de coentros

Preparação

  1. Corte o frango em tiras e tempere com raspa de limão e laranja.
  2. Passe o arroz por duas águas para retirar o excesso de amido, coza em água com sal, com as sementes de cardamomo e quando cozido escorra no passador e reserve.
  3. Salteie o frango com a manteiga e um fio de azeite durante 2 minutos, junte o açafrão e refresque com um pouco de molho inglês, acrescente o tabasco e de seguida o basmati, deixe mais 1 minuto, esprema o sumo de meio limão e perfume com as folhas de coentros.

Craving a quick, vibrant, and utterly delicious meal? Here’s how to bring a taste of the exotic to your table in minutes.

Sautéed Chicken with Basmati Rice

This is the perfect recipe for when you need a flavour-packed dinner on the table in under 30 minutes. It’s a beautifully aromatic and light dish that combines tender strips of chicken with fragrant basmati rice, all brought to life with a vibrant mix of spices and citrus. The warmth of the turmeric and the floral note of cardamom, paired with zesty lemon and orange, create a wonderfully complex flavour profile with minimal effort.

This dish is a fantastic example of how a few well-chosen ingredients can create something truly special. It’s a healthy, satisfying, and incredibly versatile one-pan meal. Feel free to build on the recipe by adding some quick-cooking vegetables to the pan along with the chicken—sliced bell peppers, peas, or spinach would all work beautifully.

The key to this dish is the technique of sautéing, cooking everything quickly over a high heat to seal in the juices and flavours. The final squeeze of lemon juice and scattering of fresh coriander at the end brightens everything up, making it a fresh and exciting meal for any night of the week.

Ingredients

  • 150g Basmati rice
  • 1 Cardamom pod, bruised
  • 2 Chicken breast fillets, cut into strips
  • 1 Clove of garlic
  • 1 Knob of butter
  • 1 teaspoon Turmeric
  • Worcestershire sauce
  • Tabasco sauce
  • 1 Lemon
  • Orange zest
  • Salt
  • Coriander leaves

Method

  1. Cut the chicken into strips and season with the lemon and orange zest.
  2. Rinse the rice under cold running water a couple of times to remove the excess starch. Cook it in salted water with the bruised cardamom pod. Once cooked, drain through a sieve and set aside.
  3. In a large pan or wok, sauté the chicken with the butter and a drizzle of olive oil for 2 minutes over a high heat. Add the turmeric, a splash of Worcestershire sauce, and a dash of Tabasco. Stir in the cooked basmati rice and continue to cook for another minute.
  4. To finish, squeeze over the juice of half a lemon and garnish with fresh coriander leaves before serving.

Tips:

  • Bruising the cardamom pod before adding it to the rice water helps to release its aromatic oils more effectively.
  • Ensure your pan is nice and hot before adding the chicken to get a good sear and prevent it from stewing.
  • Adjust the amount of Tabasco to your personal preference for heat. A few drops are enough to add a gentle warmth without being overpowering.
  • For extra texture, you could toast some flaked almonds or cashew nuts and sprinkle them over the top before serving.