rice, chicken & onion gratin with alfredo sauce
- Serves: 2
- Calories: 711 kcal
- Total Time: 25 m
- Prep: 5 m
- Cook: 20 m
- Japanese: Aruhurēdo sōsu no chikin-doria
- 180 g boneless chicken breast
- 90 g onion
- 170 g Alfredo sauce
- 30 g shredded mozzarella cheese
- 2 tablespoons butter
- a litle salt
- a litle pepper
- 2 servings steamed rice
Cut the chicken into bite-size pieces. Peel the onion and cut each half into 1 cm. wide slices.
Heat 1 tablespoon of the butter in a frying pan and sear the chicken. After the chicken changes color, add the onion. Saute for about 3 minutes and sometimes stir. Add the Alfredo sauce and stir. Simmer for a couple of minutes.
Spread the remaining butter in two fireproof dishes. Place the steamed rice in the dishes.
Pour the chicken sauce mixture over the rice. Spread the shredded mozzarella cheese over the mixture. Preheat the oven to 250 °C. Bake in the oven at 250 °C for 10 minutes.
It is said that doria originated at one restaurant in Yokohama City near Tokyo in Japan. Doria is a dish of baked rice topped with a rich sauce in a fireproof dish. The combination of rice, chicken sauce and cheese arouses one's appetite.
Japanese foods recipes
Int'l. recipes with a Japanese twist