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Roasted chicken ragout

Roasted Chicken with Mushroom Ragout and Almonds Wild Rice

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Easy

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90 Min

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Ingredients

6 Servings

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
486023
Skinned chicken breast
600  g
Hot Water
1  g
Garlic, finely chopped
2  Cloves
481652
Fresh thyme, chopped
1  pinch
480979
Fresh Rosemary
1  pinch
Ground Black Pepper
0.25  tsp
Dijon mustard
1  tsp
488184
fresh lemon juice
40  g
Ground Black Pepper
1  pinch
Hot Water
1  g
Wild rice
1.75  cups
Almonds
0.5  cup
Onions, finely chopped
1  Medium
Hot Water
1000  mL
MAGGI® Chicken Bouillon Less Salt
1  cube
487522
Butter, melted
1  tbsp
Hot Water
1  g
Hot Water
2  cups
MAGGI® Chicken Bouillon Less Salt
1  cube
488184
fresh lemon juice
40  g
Mushroom, cut into slices
400  g
Onions, finely chopped
1  Medium
487522
Butter, melted
1  tbsp
Lime juice 
2  pieces
Reduced fat cream
150  g

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Nutritional Information

Carbohydrates
49.1 g
Energy
424.16 kcal
Fats
14.55 g
Protein
29.04 g

Recipe steps

5 min

1 min

1 min

1 min

1 min

1 min

Roasted chicken ragout

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Recipe steps

5 min

Step 1

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Marinate the chicken breasts with all the marination ingredients.
Roasted chicken ragout

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Recipe steps

5 min

Step 2

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Wash the rice; sauté the almond flakes in a pan until golden in color. Then add the white onion and sweeten on low heat for 5 mins. Add the rice with the 1 liter
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Recipe steps

5 min

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While the rice is being cooked, and just half an hour before it finishes, put the marinated chicken in the oven for 30 mins, and let them finish together.
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Recipe steps

5 min

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For the ragout, boil the water with the MAGGI® Chicken Bouillon Less Salt cube and lemon juice, and then dip the mushrooms in that water for 5 mins. Sauté the cho
Roasted chicken ragout

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Recipe steps

5 min

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Cooking tip: Wild rice will always remain aldente.

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