Chicken schnitzels with oriental rice

How to make   chicken scallops with oriental rice . This is an uncomplicated chicken recipe with chicken on rice , which we have given all the flavor and smell of Asia.

On the one hand, the rice we have used is jasmine rice, a variety widely used in Thai cuisine. It is a long grain rice that has a characteristic flavor and aroma.

As in Spain it is somewhat difficult to find, unless we approach the gourmet section of some large area, as a substitute we can use the more usual basmati rice, typical of Indian and Pakistani cuisine.

To accompany the delicate aroma and flavor of this rice, we have prepared a chicken marinated with spices, garlic, curry, turmeric, coriander, cumin and marjoram, which give the soft chicken meat an unmistakable flavor typical of oriental cuisines, from Southeast Asia. .

These chicken schnitzels  have that exotic touch similar to one of the most successful chicken recipes on the blog, chicken curry ,  a well-known dish that has different versions depending on the region and country in which it is served. You can  prepare basmati rice , and also accompany this recipe with this type of rice, 2 variants to enjoy this dish and that your guests try different types of rice.

If you do not have the entire list of spices or you want a different touch we can always substitute or increase the ingredients of the maceration of chicken, ginger, coconut milk or lime, they are a perfect option to round off the dish.

It’s about preparing a fun and different dish with an oriental touch, perfect to take to work and envy colleagues, because it is also possible to eat rich and healthy outside the home.

Preparation of the scallops with oriental rice

1. We start by preparing the chicken schnitzels. We can ask our butcher to filet our chicken breasts or make it ourselves at home. We remove the remains of fat that may have and reserve.
2. Peel and chop the garlic and mash it in a mortar together with the coriander and cumin seeds. Pour the mixture into a bowl and add the lemon juice, marjoram, curry and turmeric. We stir well until all the ingredients are well mixed. We will have a kind of pasta that we will use to marinate the chicken meat.
3. We introduce the chicken fillets in the pasta and let them marinate for about 30 minutes. While the chicken is marinating we begin to prepare the rice. We wash the rice 3 or 4 times and let it soak for about 30 minutes.
4. While the rice is soaking in water we can start cooking its accompaniment. Peel the onion and cut it into julienne strips. In a saucepan, heat 3 tablespoons of sunflower oil and, when it is hot, add the onion. We will cook it on a rather strong fire, it is about frying the onion, not poaching it.

Final preparation and presentation of the scallops

1. When the onion begins to roast, add the raisins, a pinch of salt and the cinnamon stick. We cook, stirring so that it does not burn us and, when we see that the raisins have swollen, we add the drained rice.
2. We brown the rice slightly for a few seconds and add the water. The proportion that I indicate of water and rice is perfect for us to have a rice at its point, soil and well cooked.
3. Once we incorporate the water we put the fire to the maximum until the moment it begins to boil. At this time we cover and lower the heat to a minimum.
4. We cook for 20 minutes without uncovering the casserole. We put out the fire and reserve.
5. With the rice already prepared we start to cook the chicken escalopes.
6. Heat 2 tablespoons of sunflower oil in a frying pan and add the escalopes in batches, draining them slightly from the dressing if necessary.
7. We brown the meat on both sides for a few minutes and reserve it until we have it all ready.
8. We serve the chicken escalopes accompanied with the rice.

It is an oriental delight, light with little fat and very tasty and aromatic, perfect for a meal with friends who want to surprise.

Be sure to enjoy all the recipes with meat that we have on the blog. You can see all the photos of the step by step  in the next album .