Chef Kiko's secret to make rice with braised chicken perfectly

Tin chicken, vegetables and rice at home? It's halfway to this recipe from Chef Kiko. It's called rice with sautéed chicken and it's made in less than anything. Do you have everything you need to prepare this recipe?

The proposal was shared on the Madness website, where Chef Kiko has revealed some recipes and secrets. See how to make this dish for lunch or dinner.

 Roasted chicken rice from Chef Kiko

Ingredients:
1 chicken breast
3 cups of rice (may be rice already cooked)
3 eggs
1⁄2 onion
1⁄2 carrot
1⁄2 red pepper
2 garlic teeth
1 tablespoon fresh grated ginger
3 tablespoons of soy sauce
1 tablespoon coconut oil
Peanuts q.b.
Lemon or lime scrape
Strained cilantro
Oil yarn

Method of preparation:
1- Start by sautéing the chicken with an oil wire until it is well golden and reserve
2- In the same pan, add the chopped vegetables and skip until they are slightly crispy.
3- Add the rice and eggs, involving well until the eggs cook and the rice is loose.
Add the chicken and vegetables again, keeping the heat high for the rice to fry lightly.
4- Finish with lime scraping, a touch of coconut oil and soy sauce, for an irresistible aroma.
5- Serve with fresh coriander leaves and a handful of peanuts.

Read Also: Onions in the oven. Here is the recipe for peppers (with less fat)

And another recipe from Chef Kiko

Naan bread with apple chutney

Ingredients:
For naan:

300 g of unleavened flour
20 g yeast powder
125 g of natural yogurt
60 ml warm water
60 g of oil
1 teaspoon salt

For the apple chutney:
2 green apples
1⁄2 purple onion
1⁄2 tablespoon fresh grated ginger
2 teaspoons of mustard seeds
40 g of brown sugar
40 ml cider vinegar
5 g minced chilli
Sal q.b.
Oil yarn (to start braised)

Method of preparation:

Naan bread:
1- In a bowl, mix the flour and yeast. Add warm water, oil, yogurt and salt. Kneading until you get a homogeneous mass.
2- Divide into polka dots, cover with a cloth and let it take about an hour in a place with a mild temperature.
3- Sprinkle with flour, stretch and cook in a hot skillet using spray under and above. Turn till brown on both sides.

Apple chutney:
1- In a pot, heat an oil wire and add apple, onion, ginger, chilli and mustard seeds. Let it saute.
2- Add brown sugar and cider vinegar in equal parts and cook slowly for 20 minutes until reduce and become shiny.
3- Adjust salt and serve the chutney with the hot naan.