Curry Basmati Rice with chicken, pineapples and Balsamic Vinegar of Modena
Ingredients:
- 240 gm Basmati Rice
- 200 gm Pineapples in small chunks
- 200 gm Chicken, chopped
- 20 gm Curry
- 1 White Onion
- 50 gm Butter
- 1 Lt vegetable Soup
- Balsamic Vinegar of Modena “Il Conte”
- Salt and Pepper
Directions:
Brown half onion with butter and bay leaves, add rice and cover it with the boiling vegetable soup. Bake it in the oven for 30 minutes with a temperature of 185°. Sauter the chicken with a little bit of butter and keep it warm, then sauter in a non-adherent pan the pineapple chunks with a little bit of butter. Once the rice is cooked mix it with the chicken, pineapples, curry, salt and pepper. With a colander place the rice portion in the middle of the plate adding pineapple chunks and leaves with some drops of Balsamic Vinegar of Modena
