Bell Pepper and Chicken Rice Pan with Garlic Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 bags long grain rice, approx. 15 g each
- Vegetable broth for cooking the rice
For the sauce:
- 1 red pepper (s)
- 1 large carrot
- 300 g chicken breast
- 1 tablespoon ajvar
- 1 teaspoon tomato paste
- 1 large clove garlic
- 0.5 ½ bunch spring onion (s)
- Paprika powder, noble sweet
- salt and pepper
- Olive oil for frying
For the sauce:
- 1 cup natural yoghurt, approx. 50 g
- 2 cloves garlic)
- salt and pepper
- possibly parsley
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into bite-sized pieces, season with salt and pepper and fry in olive oil. Then take them out of the pan and set aside.
- Now prepare the boil-in-the-bag rice in vegetable stock according to the instructions on the packet.
- Also cut peppers, spring onions and carrots into bite-sized pieces and fry in olive oil until cooked but still firm to the bite. Squeeze the garlic and put it in the pan, fry only briefly, otherwise it will turn bitter. Then add ajvar and tomato paste to the pan and fry briefly. Now add the chicken and rice to the vegetables in the pan. Season to taste with paprika powder, salt and pepper and sauté for another 5 minutes on low heat.
- For the garlic sauce, press the garlic cloves and add to the yogurt. Season with salt and pepper and possibly add parsley and chives.
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