INGREDIENTS FOR 4 PEOPLE:
- 280 g Venere rice
- 400 g chicken, diced
- 50 g golden onion
- Extra virgin olive oil, salt, and black pepper, to taste
- 20 g washed chives
- 20 g washed dill
- 40 g curry
- 200 ml vegetable broth
- Flour, as needed
PROCEDURE:
- Boil the Venere rice in plenty of salted water and drain it as soon as it is cooked.
- Finely chop the chives, dill, and onion. Lightly coat the chicken with flour. Meanwhile, sauté the onion with a drizzle of extra virgin olive oil in a pan, then add the chicken and let it brown slightly.
- Add black pepper, salt, and curry. Let it cook gently. Pour in the vegetable broth and let it cook for about 15 minutes with the lid on (the broth should have completely reduced, creating a creamy texture).
- Season the rice with a drizzle of olive oil and place it at the bottom of the plate. Add the chicken and the aromatic herbs on t
