Author Topic: New Zealand Chicken, Kiwi, and Rice Salad with Papaya  (Read 599 times)

Olga Drozd

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New Zealand Chicken, Kiwi, and Rice Salad with Papaya
« on: October 09, 2017, 08:52:22 PM »
New Zealand Chicken, Kiwi, and Rice Salad with Papaya

Kiwis are probably that country's best known export, and the New Zealanders use the fruit to great advantage in a variety of dishes.

5 cups water
1 1/2 pounds chicken thighs or drumsticks

2 Tablespoons PLUS 2 teaspoons red wine vinegar
6 Tablespoons vegetable oil
Salt and freshly ground pepper
1 Tablespoon grated fresh ginger, or 1/2 teaspoon ground ginger

1 1/2 cups long grain white rice
3 cups chicken cooking liquid

4 kiwi fruits - divided
1 small ripe papaya, mango, or orange
1/3 cup chopped green onions
3 Tablespoons toasted macadamia nuts or almonds, coarsely chopped (optional)

Bring water to a boil and add salt.  Add chicken, cover, and poach over low heat about 30 minutes or until tender.  Discard chicken skin and bones. Reserve chicken stock.  Cut meat in strips.  Measure 3 cups chicken cooking liquid to cook rice; let cool to room temperature

Whisk together vinegar, oil, salt, pepper, and ginger.  Add 3 Tablespoons of this dressing to chicken.

Rinse rice, combine with cooled stock in a heavy, medium saucepan, and bring to a boil. Cover and cook over LOW heat about 12 to 14 minutes or until just tender. Transfer to a large bowl, fluff with fork, and cool.

Peel and cut 2 kiwis in thin slices.  Leave 3 whole slices for garnish, and cut remaining slices in half.  Peel and slice 2 other kiwis and quarter the slices.  Peel and dice papaya.

Toss chicken with rice, green onions, and remaining dressing.  Taste and adjust seasoning.  Add papaya and small kiwi pieces.  Sprinkle with nuts if desired.  Garnish with kiwi slices, placing 3 whole slices in center and a ring of half kiwis around salad.  Makes 6 appetizer servings.
« Last Edit: October 09, 2017, 08:56:52 PM by Olga Drozd »