As far as I know, the Knorr packet is only available in Europe.
- Carbohydrate 75.7782044578063 g
- Cholesterol 167.68156366289 mg
- Fat 71.5844971754474 g
- Fiber 8.89934298333645 g
- Protein 55.4855900664885 g
- Saturated Fat 16.6231478126065 g
- Serving Size 1 1 Serving (855g)
- Sodium 265.947997578177 mg
- Sugar 66.8788614744699 g
- Trans Fat 4.26126991962842 g
- Calories 1164 calories
Step-by-step
- MISE EN PLACE: Preheat oven (bottom element) to 200°C (400°F); Wedge onions; Mince garlic; Slice carrots
- Saute vegetables in hot oil for about 5 minutes.
- Place vegetables and chicken in a greased baking dish.
- Mix KNORR Basis packet with water, heavy cream, and white wine. Pour over chicken and vegetables. Bake (2nd from bottom) 30-40 minutes.
- Rinse rice until water runs clear. In a small saucepan, bring rice in water to a boil over high heat. Stir once, reduce heat to low, and cover (make sure no steam can escape). Cook 10 minutes. Turn off heat and rest 5 minutes. Fluff with a fork.
- Garnish with sage.
Why does the sauce separate into oil and curds when the oven temperature climbs past 200°C? High heat denatures the dairy proteins in the heavy cream too quickly, forcing water molecules to squeeze out from the fat emulsion.
Thermal Reactions in Braising
Onions contain complex carbohydrates that break down into simple sugars during the initial five-minute sauté. This caramelization adds depth before the baking phase. Combining cold water, white wine, and heavy cream creates a liquid medium with balanced acidity. Acidity prevents the casein proteins in the cream from coagulating prematurely. Bake the dish on the second rack from the bottom to distribute radiant heat evenly across the 400-gram chicken breast portion without scorching the surface. When scaling this preparation for larger groups, maintain the ratio of one part rice to two parts liquid to ensure proper gelatinization of starches during boiling.
- Rinse rice until the rinse water runs completely clear to remove excess surface starch that causes gumminess.
- Let the cooked rice rest covered for five minutes off the heat so residual steam finishes softening the grain cores.
- If the sauce appears too thin after thirty minutes of baking, remove the lid to increase evaporation rates.
