Caesar served chicken on crispy rice leaves
- Category: Chicken leg fillets
- Cuisine: Main course
Ingredients
4 people:
Pulled chicken
• 1 kg chicken thigh fillets
• 1.5 dl chicken broth
• 2 tbsp Dijon mustard
• 3 pressed garlic cloves
• 4 tbsp coconut aminos
• The juice from 1 lemon
• Salt and black pepper
Caesar salad
• 1 dl mayonnaise
• 1 tsp Dijon mustard
• 1–1.5 tablespoons of pressed lemon
• 1 pressed garlic clove (or 0.5 tsp garlic powder)
• 1 tbsp fish sauce
• 30 g of finely grated manchego
• Black peppercorns
• Roman salad
Carrot salad
• 4 dl grated carrots
• The juice from a clementine
• 2 tbsp pressed lemon
• A little black pepper
Crispy rice leaves
• Risblad
• Butter/ghee and olive oil
Topping
• Riven manchego
• Roasted pumpkin seeds
Notes
- Place all the ingredients for the pulled chicken in a pot. Bring to a boil, reduce the heat and simmer for 2–3 hours. The chicken is ready when it is so dark that it almost falls apart. Use two forks to separate the meat.
- Mix all the ingredients for the Caesar salad except the romaine lettuce in a bowl. Season with a little extra lemon or pepper if you like. Slice the romaine lettuce and stir it directly into the dressing so that all the leaves become wonderfully creamy.
- Make the carrot salad by mixing the carrots with the juice and the pepper in a small bowl. Let it sit on the counter for a while so that the sweetness and acidity have a chance to set properly.
- Heat the butter/ghee and olive oil in a pan. Cook the rice leaves quickly and at high heat so that they puff up properly and become really crispy.
- Build the crust on the crispy rice sheet. Top with grated manchego cheese and roasted pumpkin seeds. Eat immediately before the rice sheet loses its crunchiness!
Caesar served chicken on crispy rice leaves
Here is my version of Caesar chicken! This is a Caesar pulled chicken with creamy Caesar dressing on crispy rice leaves and a fresh carrot salad with purple carrots from the garden. A delightful combination of flavors, textures, and colors that adds a bit of magic to this dish.
Instagram: @idasmatmedguldkant
- Category: Chicken leg fillets
- Cuisine: Main course
Ingredients
4 people:
Pulled chicken:
- 1 kg chicken thigh fillets
- 1,5 dl chicken broth
- 2 tsp of Dijon mustard
- 3 pressed garlic cloves
- 4 1 tbsp coconut aminos
- The juice from 1 lemon
- Salt and black pepper
Caesar salad
- 1 dl mayonnaise
- 1 tsp of Dijon mustard
- 1–1,5 tbsp pressed lemon
- 1 pressed garlic clove (or 0),5 tsp of garlic powder)
- 1 tsp fish sauce
- 30 g Finely grated manchego
- Black peppercorns
- Roman salad
Carrot salad
- 4 dl grated carrots
- The juice from a clementine
- 2 tsp squeezed lemon
- A little black pepper
Crispy rice leaves
- Risblad
- Butter/ghee and olive oil
Topping
- Riven manchego
- Roasted pumpkin seeds
Instructions
1. Place all the ingredients for the pulled chicken in a pot. Bring to a boil, reduce the heat and simmer covered for 2–3 hours. The chicken is ready when it is so dark that it almost falls apart. Use two forks to separate the meat.
2. Mix all the ingredients for the Caesar salad except the romaine lettuce in a bowl. Season with a little extra lemon or pepper if you like. Slice the romaine lettuce and stir it directly into the dressing so that all the leaves become wonderfully creamy.
3. Make the carrot salad by mixing the carrots with the juice and the pepper in a small bowl. Let it sit on the counter for a while so that the sweetness and acidity have a chance to set properly.
4. Heat the butter/ghee and olive oil in a pan. Cook the rice leaves quickly and at high heat so that they puff up properly and become really crispy.
5. Build the crust on the crispy rice sheet. Top with grated manchego cheese and roasted pumpkin seeds. Eat immediately before the rice sheet loses its crunch!