Chicken chunks with red bergamot tea and basmati rice

A main course with an oriental flavor, an exotic taste that matches the aroma of red bergamot tea.


  • basmati rice – 300 gr
  • chicken breast cut into small pieces – 500 gr
  • the rind of an orange
  • the juice of one lemon
  • red bergamot tea – 1 teaspoon
  • extra virgin olive oil – 1 tablespoon
  • parsley, chives – a pinch
  • salt and pepper – a pinch

How to Prepare Bergamot Red Tea Chicken

Grate the orange and lemon peels, prepare the tea with 1 glass of water and scent it with the grated peels. Cut the chicken breast into bite-sized pieces, flour them and sauté in a pan with a little oil. Deglaze with the red bergamot tea, season with salt and pepper to taste.

In the meantime, cook the basmati rice using the absorption method: place two cups of water in a pot and bring to a boil (add a little water). Add the rice and a pinch of salt, cover and cook until all the water has been absorbed (about 10 minutes).

Season the rice with chives, parsley and a little pepper and serve along with the chicken.

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