Junior chef
Utensils
Apron
Colander
Frying pan
Measuring cup
Pan
Paring knife
Spatula
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Rice
Cook the rice in salted water until just soft. Drain the rice, return to the pan, cover and keep warm.
Blood oranges
Peel and quarter the blood oranges, cut into thin slices, set aside.
Riz Casimir
Heat the clarified butter in a non-stick frying pan. Salt the chicken, fry for approx. 5 mins. per batch.
Pour in the single cream, blood orange juice and stock, bring to the boil, reduce the heat.
Season the sauce, mix.
Add the reserved blood oranges.
Serve
Serve the rice with the sauce. Roughly tear the parsley, sprinkle on top.
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