Ingredients
- 300 g chicken breast
- 200 g red chicory
- 120 g Venere rice
- 100 g potatoes
- 100 g carrots
- 100 g courgette
- 2 chillies
- an egg
- cornstarch
- White wine
- onion
- salt
- pepper
- extra virgin olive oil
For the recipe of vegetables and chicken sauteed with Venere rice, chop a quarter of onion and brown it in the wok, with a drizzle of oil. Peel potatoes and carrots and slice them. Add them to the onion and cook for 4-5 minutes, then salt and pepper. Cook the Venere rice,
in salted boiling water: it will have to boil
for about 25 minutes, then drain it. Peel and slice the courgette and add it to the wok. Cook the vegetables together, keeping them always moving and adjusting with salt and pepper
for 15-20 minutes, checking the flame. Cut the chicken into chunks, pass them in the beaten egg, then in the corn starch, flour them well. Add the chicken to the vegetables, and brown it by mixing it. Peel and cut the radicchio and add half in cooking. Deglaze with a splash of wine, add 2 chillies and turn off after about 15 minutes.
Add the remaining radicchio to the vegetables, raw and serve with the rice.
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