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Chicken With Spicy Mayonnaise Recipe
|Chicken||4 Pound, poached and cooled, cut up into small pieces|
|Mayonnaise||315 Milliliter, well seasoned with salt, pepper and mustard (1 1/4 Cups)|
|For seasoning mayonnaise:|
|Curry powder||2 Teaspoon|
|Whipped cream||2 Tablespoon|
|Apricot preserve||2 Tablespoon, strained|
|Lemon juice||2 Teaspoon|
|Long-grain rice||225 Gram, cooked and cooled (1 1/4 Cups)|
|Slivered almonds||4 Tablespoon, toasted|
|Pickled gherkins||2 , finely chopped|
|Red pepper||1 , cored, seeded and finely shredded|
|Cucumber||1 , finely sliced|
Calories 1182 Calories from Fat 735
% Daily Value*
Total Fat 82 g126.2%
Saturated Fat 14.9 g74.7%
Trans Fat 0 g
Cholesterol 247.2 mg
Sodium 513.7 mg21.4%
Total Carbohydrates 39 g13.2%
Dietary Fiber 2.6 g10.3%
Sugars 4.9 g
Protein 67 g133.2%
Vitamin A 21.2% Vitamin C 50.5%
Calcium 8.1% Iron 21.1%
*Based on a 2000 Calorie diet
Remove the flesh from the bones and cut it into small pieces.
Mix the mayonnaise, curry powder, cream, preserve and lemon juice together in a large bowl.
Stir in the chicken pieces until they are well coated.
Arrange the cold rice in a layer on a serving platter.
(If you prefer, make a rice mold by pressing the hot cooked rice into a 9-inch/23-cm ring mold, refrigerating it until chilled, then unmolding it onto a platter.) Arrange the chicken-mayonnaise mixture over the rice' or in the center of the rice ring and scatter the toasted almonds, chopped gherkins and shredded pepper on top.
Put the cucumber slices into a pan of boiling water and blanch them for 1 minute.
Drain them, then mix them with the vinegar.
Set aside for 10 minutes.
Drain off the vinegar, and arrange the cucumber slices around the rice.
Chill for 30 minutes before serving.