Summary

Ingredients

• 1 clove garlic
• 1 small onion (s)
• 0.5 ½ bell pepper (s), green
• 150 g mushrooms
• 150 g chicken fillet (s)
• 1 tablespoon oil
• salt
• 75 g rice (10-minute lon rain rice)
• Salt water
• 1 teaspoon tomato paste
• 1 teaspoon ajvar, hot
• 10 grams flour
• 250 ml vegetable stock
• 50 g crème fraîche
• Pepper, black
• Paprika powder, noble sweet
• some parsley for garnish

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Instructions

1. Peel the garlic and chop in to fine slithers. Peel the onion and chop finely. Clean, wash and roughly dice the bell pepper. Clean the mushrooms. Wash, pat dry and dice the meat.
2. Heat the oil in a pan and fry the meat vigorously while turning. In the meantime, put the rice in 150 ml of boiling salted water and cover and let it soak for about 12 minutes over low heat.
3. Add the onions, garlic, mushrooms and peppers to the meat and fry. Stir in tomato paste and ajvar, dust with flour, sauté briefly and deglaze with broth. Bring to the boil while stirring. Simmer for 2-3 minutes over low heat. Season to taste with salt and pepper.
4. Remove from the stove and stir in the crème fraîche. Dust the rice with paprika powder. Arrange the chicken ragout on a plate with some rice. Garnish with parsley. Add the rest of the rice.