Chicken bites in Milk with Turmeric
- 1 day ago
- 3 min read
## Flavorful Chicken Bites in Turmeric-Infused Milk
Chicken bites in Milk with Turmeric
Tender chicken meat is delicately cooked in milk, enhanced with herbal flavors and turmeric. I accompanied this dish with rice and mushrooms, which pairs excellently with the chicken. Alternatively, you could prepare baked potatoes, spinach, peas, or another side of your choice. The preparation is straightforward and efficient, especially when both dishes are prepared simultaneously. Please follow the recipe for best results.
Ingredients: simple, total time: 50 min., 3 servings
For Chicken:
600 g chicken breast/ cut into bites
2 Tbsp Olive oil EVO
2 ful Tbsp flour
4 cubes butter/ 40 g
250 ml milk/ or coconut milk
1 Tbsp fresh basil leaves/ finely chopped 2 leaves, or 1 tsp dry basil
1/2 tsp dry spice Vegeta
salt and pepper to taste
1 tsp turmeric
1/2 tsp oregano
3-4 Tbsp grated Gouda cheese/ or any melted cheese
For Rice with Mushrooms:
240 ml rice Cannaroli
2 Tbsp Olive oil EVO
1/2 medium onion/finely chopped
2 brown big mushrooms/ cut into leaves and halved/ 80 g
salt and pepper to taste
1 big clove of garlic/ minced
1 tsp dry spice Vegeta
1 cube of butter/ 15 g
1 Tbsp fresh parsley leaves/ finely chopped
600 ml of water
Preparation:
Rice with mushrooms:
First, prepare the rice by washing it several times under running cold water and leaving it in a colander.
Prepare all other ingredients as described above.
Pour the olive oil into a medium saucepan and wait for it to heat up over low-moderate heat.
Add the chopped onion and sauté until soft, about 5 minutes.
Add chopped mushrooms, salt, and pepper to taste and simmer, stirring occasionally, for about 10 minutes until the liquid evaporates.
Add the chopped garlic and mix, as soon as it releases the smell, add the rice, 240 ml of water and the dry Vegeta seasoning, stir all well and cook on a low, moderate heat.
Add 240 ml of water every 7–8 minutes.
When you have added the remaining 120 ml of water, boil for about 5 minutes, add cube of butter and chopped parsley, stir well and cook until the rice swells.
Put out the fire and cover.
Now you can start preparing the chicken.
Preparation Chicken meat :
Wash the chicken breasts and dry them well with kitchen paper. Cut into bite-sized cubes of up to 3 cm.
Place the cubes in a bowl, add salt black pepper to taste and Vegeta dry seasoning. Mix all well, add flour and mix again.
In a large pan, add a little olive oil and a cube of butter, wait until it melts on a low-moderate heat.
When the butter has melted, add the chicken cubes and fry until golden brown on all sides to low-moderate heat. Turn the meat with a fork.
When the chicken cubes are browned, add the milk, basil, oregano and turmeric, cover and cook until the milk evaporate.
Stirring occasionally covered to low moderate heat about 25–30 minutes.
Towards the end, add the grated Gouda cheese, cover, and cook for another 2 minutes.
Put out the fire.
Serve with rice or with baked potatoes, peas, or green bean salad.
Buon appetito!
NOTE:
To prepare rice, you can use dark mushrooms or porcini cut into strips.
You can use saffron to replace the turmeric if you like.
Instead of Gouda cheese, you can use: Trappist, Cheddar, Edam cheese or Mozzarella.
With this chicken meat, you can make plain white rice, spinach, peas, baked potatoes or a fresh salad of your choice as a side dish, (I would choose Brussels sprout!)
Keep the rest of the food covered in the freezer for up to 2 days.
Do you want to try something a little different?
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