Chicken mixed Rice Soufflé Recipe
Tender, juicy chicken in rice souffle. Souffle can be made colorful by adding vegetables. This is a bright, airy, delicious dish!
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Instructions
  1. Mix the water and milk, add a pinch of salt and sugar. Bring to a boil, add the washed rice. Cook rice porridge.
  2. Cut the onion into half rings, finely chop the garlic, fry in butter until golden brown. Cut chicken fillet, add to onion and garlic, fry for 5-7 minutes. Salt and pepper.
  3. Cut the tomato in half, grate on a coarse grater, remove the skin. Add the pulp to the chicken. Simmer over low heat for 5 minutes. Then add the cream and simmer for 5 minutes.
  4. Grease the molds with oil, lay out the chicken.
  5. Souffle: Divide the porridge in half. In one part add 50 g of cheese, yolk, carrot. Grind everything with an immersion blender.
  6. Whisk the protein, add to the mass and mix gently.
  7. Boil the broccoli. Add the egg yolk to the second part of the porridge. So, beat until smooth in a blender. Add the whipped protein. Mix it.
  8. Put the souffle on the chicken. Bake in a hot oven for 30 minutes.
  9. Ready.
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