{"id":27,"date":"2012-12-09T22:25:00","date_gmt":"2012-12-10T03:25:00","guid":{"rendered":"http:\/\/www.pierrecastonguay.com\/recettes\/poulet-au-beurre-traditionnel\/"},"modified":"2015-02-02T13:11:54","modified_gmt":"2015-02-02T18:11:54","slug":"poulet-au-beurre-traditionnel","status":"publish","type":"post","link":"http:\/\/www.pierrecastonguay.com\/recettes\/poulet-au-beurre-traditionnel\/","title":{"rendered":"Poulet au beurre traditionnel facile \u00e0 Vincent"},"content":{"rendered":"<p>Trouv\u00e9e par Vincent.<!--more--><\/p>\n<h2>Ingr\u00e9dients<\/h2>\n<ul>\n<li>3 c. \u00e0 soupe de beurre clarifi\u00e9 (40 g)<\/li>\n<li>1 oignon hach\u00e9 finement (200 g)<\/li>\n<li>1\/4 de c. \u00e0 th\u00e9 de cannelle en poudre (1 g)<\/li>\n<li>2 c. \u00e0 th\u00e9 de gingembre frais r\u00e2p\u00e9 (10 g)<\/li>\n<li>1 gousse d&rsquo;ail \u00e9cras\u00e9e<\/li>\n<li>3 gousses de cardamome<\/li>\n<li>1 c. \u00e0 th\u00e9 de curcuma (3 g)<\/li>\n<li>1\/2 piment rouge s\u00e9ch\u00e9, \u00e9minc\u00e9<\/li>\n<li>2 poitrines de poulet d\u00e9soss\u00e9es, coup\u00e9es en cubes (600 g)<\/li>\n<li>1 c. \u00e0 soupe de p\u00e2te de tomates (15 ml)<\/li>\n<li>1\/4 de tasse d&rsquo;amandes moulues (20 g)<\/li>\n<li>1\/2 tasse de tomates en conserve (125 g)<\/li>\n<li>1\/2 tasse de yogourt nature 2 % (125 g)<\/li>\n<li>1\/4 de tasse de cr\u00e8me 15 % (65 ml)<\/li>\n<li>3 c. \u00e0 soupe de coriandre fra\u00eeche (facultatif)<\/li>\n<li>1 1\/3 tasse de riz (240 g)<\/li>\n<\/ul>\n<h2>Pr\u00e9paration<\/h2>\n<ol>\n<li>Dans une grande po\u00eale, faire sauter l&rsquo;oignon dans le beurre 3 minutes \u00e0 feu moyen-\u00e9lev\u00e9. Ajouter la cannelle, le gingembre, l&rsquo;ail, les gousses de cardamome, le curcuma et le piment rouge. Cuire le tout une minute en brassant.<\/li>\n<li>Ajouter les cubes de poulet et faire sauter jusqu&rsquo;\u00e0 ce qu&rsquo;ils perdent leur couleur ros\u00e9e. Ajouter la p\u00e2te de tomates, les amandes et les tomates en conserve. Bien brasser, couvrir, baisser le feu et mijoter jusqu&rsquo;\u00e0 ce que le poulet soit tendre, environ 25 minutes.<\/li>\n<li>Entre-temps, dans un petit bol, bien m\u00e9langer le yogourt et la cr\u00e8me. Ajouter ce m\u00e9lange \u00e0 la po\u00eale en toute fin de cuisson et chauffer encore quelques minutes sans laisser bouillir. Saler au go\u00fbt et retirer les gousses de cardamome.<\/li>\n<li>Garnir de feuilles de coriandre et servir sur un riz basmati.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Trouv\u00e9e par Vincent.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[109,41],"tags":[87,62,13,74,73],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin 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