Chicken Breast – Rice Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast fillet (s)
- 1 onion (s)
- 600 ml chicken broth, (instant)
- 2 carrot (s)
- 150 g rice
- 150 g peas, (frozen)
- 1 cup crème fraîche
- 1 tablespoon flour
- 3 tablespoon oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Chop the chicken breast fillet, dice the onions and peel the carrots, cut into small rings.
- Fry the onion with the chopped chicken breast in the hot oil. Add the rice and carrots and steam for about 2 minutes. Then stir in the flour to thicken and deglaze with the broth, stir well again so that the flour is well distributed and does not clump.
- Add the peas and creme fraiche to the broth and stir. Bring to the boil and simmer over a low flame with the lid half closed for approx. 20 - 25 minutes until the rice and carrots are cooked through. Stir every now and then. If any liquid evaporates, top up with broth.
- The specified amount of broth is enough for me, but if it is. Season to taste with salt and pepper.
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