Riz et escalopes de poulet à la sauce tomate au cookeo

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Riz et escalopes de poulet à la sauce tomate au cookeo. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Riz et escalopes de poulet à la sauce tomate au cookeo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Riz et escalopes de poulet à la sauce tomate au cookeo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Riz et escalopes de poulet à la sauce tomate au cookeo is 5 pers. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can cook Riz et escalopes de poulet à la sauce tomate au cookeo using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Riz et escalopes de poulet à la sauce tomate au cookeo:

1. 200 gr riz long (j'ai pris celui cuisson 10mn)
2. 400 gr aiguillettes ou escalopes poulet coupées en morceaux
3. 1 oignon haché pour les grands allergiques 😅, sinon émincés
4. 3 belles carottes coupées en petit morceaux
5. boîte Champignon surgelé, frais ou en
6. 15 cl vin blanc et 35 cl eau
7. 1 cube bouillon volaille
8. 1 petite boîte concentré tomate
9. Sel poivre
10. Parmesan, coulis tomate facult

Steps to make to make Riz et escalopes de poulet à la sauce tomate au cookeo

1. 
2. Mettre le cookeo sur mode manuel, puis fonction revenir. Dans un filet d'huile d'olive faire revenir la viande, ensuite mettre l'oignon et faire revenir encore quelques minutes
3. Mettre les carottes, verser le vin blanc, mélanger et ajouter le cube puis l'eau et le concentré de tomate puis les champignons Sel poivre. Mettre sous pression 7 mn (pour du riz cuisson 10mn)
4. Quand la cuisson est terminée, ajoutez le parmesan. Rien ne vous empêche de rajouter une boite de champignons si vous le souhaitez. Cela fait + de légumes. Servir de suite.
5. Si vous avez un peu trop tardé pour servir, vous pouvez ajoutez du coulis de tomate pour réhydrater un peu.

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