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Chicken Patties in Creamy Sauce with Rice
Tender chicken patties in a rich cream sauce with garlic, spinach, and cherry tomatoes, served with fluffy rice.
Ingredients
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COMPONENT to taste
- to taste
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Method
Rinse the rice thoroughly in cold water. Add a little oil to a saucepan. Lightly sauté the rice, season with salt (feel free to add your favorite spices), and pour in water at a 2:1 water-to-rice ratio. Bring to a boil over high heat, then reduce the heat to the lowest setting. Cover with a lid and simmer until tender, about 25-30 minutes.
For the patties: finely chop the onion and chicken breast in a blender (if you don't have store-bought ground chicken). Add the egg, salt, and pepper to the minced meat, mix well, and with wet hands form small patties and place them on a board dusted with flour.
Pan-fry the shaped patties in a small amount of oil for 3-4 minutes on each side until golden brown.
In the same skillet, add a bit of oil and the garlic, stirring briefly. Then add the spinach, tomatoes, salt, and spices, sauté for a couple of minutes, and pour in the heavy cream. Gently nestle the patties back into the pan and simmer over low heat for another 10 minutes.
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