Rimi Chef Shows How to Make Creamy Chicken with Jasmine Rice

In the latest episode of the show "Five-Ingredient Meal", Normunds Baranovskis, a chef at the Rimi retail chain, prepares creamy thyme chicken in a mustard coating, served with jasmine rice. He shows how to make a meal from simple ingredients while managing the kitchen more wisely and shopping more economically.

Cooking tips

Baranovskis explains which rice to choose and how to cook it so the dish turns out well and fewer food leftovers remain. He urges viewers not to throw away chicken trimmings but to use them for stock. If the stock cannot be made right away, the trimmings can be frozen and used later.

Before adding spices or marinade, chicken fillets should be patted dry so the seasoning sticks better to the meat. When frying in a pan, oil should go in once the pan is already hot, and there must be enough of it, since too little oil makes the food more likely to burn.

Ingredients (serves 4)

• 800 g, or 4 chicken fillets;
• a bunch of thyme;
• 4 teaspoons of Dijon mustard;
• 4 tablespoons of sour cream (25%);
• 1.5 glasses of jasmine rice;
• 3 glasses of water;
• oil for frying, salt and pepper.

Preparation

The fillets are dried with a paper towel, trimmed of tendons if needed and slightly flattened so the meat is of even thickness. Each piece is coated with a teaspoon of mustard, sprinkled with salt and left for a while.

The rice is rinsed until the water is no longer cloudy, then heated in water until the first bubble. A few sprigs of thyme are added and it goes into the oven at 180°C for 10 minutes; the rice can also be simmered on low heat. It is then left under a lid for 5 minutes.

The chicken fillets are fried in a pan for about 5 minutes, thyme is added, and they are covered and cooked for about another minute. About 70 millilitres of water is added. The fillets are removed, sour cream is stirred into the pan to make a sauce, and salt and pepper are added to taste.