Summary

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

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Instructions

1. Chop the chicken breast fillet, dice the onions and peel the carrots, cut into small rings.
2. 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.
3. 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.
4. The specified amount of broth is enough for me, but if it is. Season to taste with salt and pepper.