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
Print Recipe
Pin Recipe Instructions
- 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.
- Cut the chicken into bite-sized strips and fry in oil in the pan. Then remove and set aside.
- Fry the onion in the still hot pan until translucent. Add more oil if necessary. Steam the celery and carrots as well.
- 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.
- Serve sprinkled with chives or other herbs.
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