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
Bell Pepper and Chicken Pan with Rice
Bell Pepper and Chicken Pan with Rice

Instructions

  1. 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.
  2. In the meantime, wash the chicken breast, pat dry and cut into bite-sized pieces. Core, wash and cut the peppers into fine strips.
  3. 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.
  4. Arrange with the rice and serve.

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