Bell Pepper and Chicken Pan with Rice
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g chicken breast
- 500 g paprika
- 2 tablespoons oil
- 200 g crème fraîche with herbs or crème leère
- 200 g crème fraîche or sour cream
- salt
- pepper
- Paprika powder
- Curry powder
- 1 mug long grain rice, coffee mug with approx. 300 ml
Print Recipe
Pin Recipe Instructions
- Bring a large coffee mug full of rice with 2 cups of water and 1 level teaspoon salt to the boil in a large saucepan, then simmer on the lowest setting until the water has boiled off completely or has been absorbed by the rice. Stir several times.
- In the meantime, wash the chicken breast, pat dry and cut into bite-sized pieces. Core, wash and cut the peppers into fine strips.
- Heat the oil in a pan and fry the chicken cubes in it. Season with a little salt, pepper, paprika powder and curry powder. Add the pepper strips and fry briefly. Stir in both cups of crème fraîche and cook on a low flame for 10-15 minutes. Season a little if necessary.
- Arrange with the rice and serve.
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