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|950 g Chicken Breast||950 gram|
|1 Medium Chopped Carrot||80 gram|
|1 Stick Chopped Celery||40 gram|
|25 g Chopped Garlic||25 gram|
|4 Bay Leaves||10 gram|
|3-4 Pods Cardamom Powder||15 gram|
|3 Cloves||10 gram|
|6 Peppercorns Whole Black Pepper||12 gram|
|30 g MAGGI® Powder Chicken Bouillon||30 gram|
|2 tsp. Garlic Powder||10 gram|
|A pinch White Pepper||1 gram|
|20 ml Olive Oil||20 gram|
|5 g Chopped Parsley||5 gram|
|240 g White Onion (finely sliced)||240 gram|
|500 g Rice||500 gram|
|60 g Butter||60 gram|
|2 tsp. Salt||8 gram|
|100 ml Canola Oil||100 gram|
|3 tsp. Paprika||12 gram|
|150 g Walnut||150 gram|
|270 g White Bread Loaf (without the crust)||270 gram|
|300 g Double Cream||300 gram|
|2 tsp. Nutmeg||8 gram|
To prepare the broth, bring one and half liters of water to boil in a stockpot and add whole black peppers, cloves, dried bay leaves, chopped carrots, chopped celery and Maggi® Chicken Stock Powder. Stir continually till the stock powder is mixed well. Add the chicken breasts and cook for 10 minutes.
Remove the chicken from the broth and place it in a roasting pan and transfer it to the oven. Let the chicken roast on high heat for 10-20 minutes or until golden brown. Pull the roasted chicken and keep it aside.
Strain the broth and allow it to simmer over low heat. Add 200 ml of broth over the white bread loaves and leave it to soak. Set the broth aside to cool.
To prepare the caramelized onions, fry the finely sliced white onions on a medium heat until golden brown. Strain and keep aside.
Take a stockpot and melt the butter in the olive oil. Add the rice and stir for 2-3 minutes. Pour 1 liter of broth and allow it to boil until the rice is cooked.
To prepare the walnut sauce, blend the soaked bread loaves and walnuts in batches. Add garlic powder and nutmeg powder and blend until smooth and creamy. Add some broth to the sauce if the consistency is too thick.
Heat oil in a skillet over medium heat and sauté chopped garlic and paprika powder for 2 minutes.
To plate, take a clay pot and layer with the cooked rice. Top it with the shredded roasted chicken and ladle the walnut sauce on top. Drizzle with the garlic oil and garnish with fresh walnuts and caramelized onions.