Chicken and Rice Pan with Celery

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g chicken breast fillet (s)
  • 1 onion (s)
  • 3 stalks celery
  • 2 carrot (s)
  • 300 g rice
  • 500 ml vegetable stock
  • 0.5 ½ lemon (s), juice from it
  • 1 bunch herbs, e.g., Chives, chopped
  • salt and pepper
  • oil
Chicken and Rice Pan with Celery
Chicken and Rice Pan with Celery

Instructions

  1. Do not cook the rice completely (firm to the bite) according to the instructions on the packet. Meanwhile, finely chop the celery and onion. Grate the carrots. Drain the rice and set it aside.
  2. Cut the chicken into bite-sized strips and fry in oil in the pan. Then remove and set aside.
  3. Fry the onion in the still hot pan until translucent. Add more oil if necessary. Steam the celery and carrots as well.
  4. After 5 minutes, mix the rice and meat into the vegetables, pour the stock, salt, pepper and add lemon juice. Stir and let the rice swell for another 5 minutes.
  5. Serve sprinkled with chives or other herbs.

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