30 Minute Mushroom Chicken with Coconut Rice – recette rapide et crémeuse

Introduction

30 minute mushroom chicken with coconut rice… je te jure, cette recette est née un soir où je n’avais ni le temps ni l’énergie de cuisiner quelque chose de compliqué. Juste 30 minutes devant moi… et une envie de manger vraiment bien.

Et honnêtement, ce 30 minute mushroom chicken with coconut rice a dépassé toutes mes attentes. Le poulet est tendre, les champignons pleins de saveurs, et ce riz à la noix de coco… incroyablement crémeux et réconfortant.

Si tu cherches un dîner rapide, facile et ultra satisfaisant, tu es exactement au bon endroit.

30 Minute Mushroom Chicken with Coconut Rice

5 de 1 évaluation

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Servings 2 people

Temps de préparation 2 heures h 30 minutes min

Temps de cuisson 40 minutes min

Temps total 3 heures h 10 minutes min

Imprimer la recette Pin Recipe

Ingrédients

  

• 10 grams mushroom (sliced)
• 1½ tbsp fresh rosemary (stems removed)
• 1 cup all purpose flour
• 1½ cups whole milk ricotta cheese (room temperature)
• ⅔ cup extra virgin olive oil
• salt + pepper (to taste)

Instructions

 

• Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
  
• Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
  
• Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
  
• Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
• Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
• Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
• Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.
  

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Calories: 380kcal

Type de plat: Main Course

Cuisine: Asian

Keyword: Instant Pot, Stovetop

Honnêtement, ce 30 minute mushroom chicken with coconut rice est exactement le type de recette qu’on adore avoir dans son quotidien. Simple, rapide… mais avec un vrai effet “comfort food” qui fait du bien.

Ce que j’aime le plus, c’est cette harmonie parfaite : le poulet tendre, les champignons riches en goût, et ce riz à la noix de coco crémeux qui vient tout adoucir. Chaque bouchée est à la fois réconfortante et équilibrée.

Que tu sois pressé après une longue journée ou que tu veuilles simplement cuisiner quelque chose de bon sans stress, ce 30 minute mushroom chicken with coconut rice est une valeur sûre. Rapide, nourrissant et incroyablement satisfaisant.