Rice salad
[5] This time, I used a ring mold with a diameter of 8 cm.
Wrap the peppers (red and yellow) in foil and bake in an oven at 200°C for 30 minutes, then place in ice water, peel and cut into 1cm cubes
Season the chicken with a little salt and pepper, add 1 tablespoon of olive oil to a heated frying pan, and cook the chicken skin-side down.Once both sides are browned, cut into small pieces and let cool
Wash the Italian rice, drain in a colander and place in a bowl, then mix with 1 tablespoon of olive oil
Mix the roasted chicken and A into [2], place the bowl in ice water to cool, then add the paprika and cherry tomatoes and mix
Mix B into [3]
Place the ring mold on a plate, fill it with [4], remove it, sprinkle with Italian parsley for garnish, and drizzle with olive oil
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- Paprika red
- 1/2 pieces
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- Yellow paprika
- 1/2 pieces
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- Chicken thigh
- 115g
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- salt
- A little
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- Pick it
- A little
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- Italian rice
- 1 cup
-
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Olive Oil
Ardoino Extra Virgin - Appropriate
-
Olive Oil
-
[A]
- Chop the onion
- 40g
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- Italian parsley chopped
- 1 tablespoon
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- Coarsely chopped capers
- 20g
-
- green beans and chopped into small pieces
- 45g
-
- 1 pitted black olive
- 8 grains
-
- small peeled shrimp
- 85g
-
- Peel and cut fruit tomatoes
- 100g
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[B]
-
Olive Oil
Ardoino Extra Virgin - 3 tablespoons
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Olive Oil
-
- red wine vinegar
- 1/2 tbsp
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- Balsamic Vinegar
- 1 tablespoon
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- Lemon juice
- 1 tablespoon
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- salt
- Two-skin
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- Italian parsley for minced and finished
- A pinch
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Olive oil
finishing
Aldoino extra virgin - Appropriate amount
-
Olive oil
finishing


