Portuguese Sweet Chicken and Rice Cream

Thermomix recipe: Portuguese Sweet Chicken and Rice Cream. Ready in 35 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 cooked chicken breast (approx. 150-200 g)
• 750 ml milk
• Peel of 1 orange (zest only, no white pith)
• 500 g granulated sugar
• 250 g rice flour

Instructions

1. Preheat your oven to 220°C (425°F).
2. Place the cooked chicken breast into the Thermomix bowl. Chop 8 sec / Speed 7, or until very finely shredded and resembling a coarse flour. Transfer the chopped chicken to a separate bowl and set aside.
3. Clean the Thermomix bowl.
4. Add the milk and the orange peel (ensure no white pith is included, as it can be bitter) to the clean bowl. Heat 5 min / 90°C / Speed 1.
5. Carefully remove and discard the orange peel from the bowl.
6. Add the granulated sugar and rice flour to the bowl. Mix 10 sec / Speed 4 to combine.
7. Add the finely chopped chicken breast back into the mixture in the bowl. Cook 18 min / 90°C / Speed 2 (Reverse), or until the cream is very thick. Keep the measuring cup on the lid to prevent splatter while allowing some evaporation.
8. After 10 minutes of cooking, pause the Thermomix, scrape down the sides and bottom of the bowl with the spatula to ensure even cooking and prevent sticking. Continue cooking.
9. To finish, cook for 1 min / 90°C / Speed 1 (Reverse) to settle the cream and ensure even distribution.
10. Transfer the hot cream into individual heatproof dishes, such as small clay dishes or ramekins. You can use a piping bag for neat mounds or simply spoon the mixture.
11. Bake in the preheated oven for 5-10 minutes, or until the tops are lightly golden and gratinéed.
12. Remove from the oven and let cool completely before serving. The cream will thicken further as it cools.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.