Summary

Ingredients

• 1 bell pepper (s), yellow
• 2 tomato (s)
• 1 small onion (s)
• 2 teaspoons olive oil
• 100 g peas, frozen
• 1 pinch saffron powder
• 1 pinch paprika powder, noble sweet
• salt and pepper
• 100 g rice
• 250 ml poultry stock, hot
• 200 g chicken breast fillet (s)
• 1 lemon (s)
• possibly spice mix for poultry
• clove Garlic (s), e.g., 2 pieces

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Instructions

1. Core, wash, and dice the bell pepper. Scald, peel, core, and cut the tomato into strips. Peel the onion and dice finely. Peel the garlic and chop finely.
2. Heat some of the olive oil in a high-rimmed pan or saucepan over medium heat. Add the onion and garlic and cook for 2-3 minutes until translucent.
3. Add the diced bell pepper, tomato strips, and frozen peas. Season with a pinch of saffron powder, a pinch of paprika powder, salt, and pepper.
4. Stir in the rice and pour in the hot poultry stock. Bring to a simmer and cook for 20 minutes.
5. While the rice cooks, cut the chicken breast fillet into small cubes. In another pan, heat a small amount of the olive oil over medium-high heat. Fry the chicken for 5-7 minutes, turning occasionally, until cooked through (internal temperature 74°C / 165°F). Season with salt, pepper, and poultry seasoning if desired.
6. Place the cooked chicken on top of the rice mixture. Cover the pan with aluminum foil.
7. Bake in a preheated oven at 175°C (347°F) for 10 minutes.
8. Remove from the oven and serve garnished with lemon wedges.