Chicken Paprika with Delicious Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 turkey breast fillet (s) or chicken breast, 300-400g
- 1 tuber fennel
- 6 bell pepper (s), (red-yellow-green)
- some ginger, (tuber)
- 6 tablespoon soy sauce
- 6 tablespoon balsamic vinegar (the dark one)
- 1 teaspoon salt
- 1 teaspoon pepper, (black, ground)
- 1 teaspoon sugar
- 2 large onions
- 2 cloves garlic
- 1 chilli pepper (s), (Piri-Piri-Schote) from the glass
- 250 g rice, (parboiled lon rain, liht)
- Peas, (frozen)
- 1 teaspoon curry powder or paprika powder (paprika roses)
- 1 cube broth, (preferably from the health food store)
- olive oil
Print Recipe
Pin Recipe Instructions
- Thoroughly remove the fat from the chicken and cut into fine strips. Peel and cut the onions into eighths. Chop the fennel into fine strips (not greens and roots!). Peel and halve the garlic cloves and remove the middle stalk. Peel the ginger with a potato peeler and cut into tiny ones! Chop pieces (about half a thimble). Cut the peppers into small strips.
- Heat the olive oil in a large stainless steel pan. Fry the chicken. Then caramelize the sugar in the pan. Sear the chicken in the caramelized sugar (4 minutes in total. Then add the fennel, paprika, onion and the ginger (distribute it well) - also add piri piri, cut in half if you like it spicy. Let sear (vegetables should not brown) (1 min) Add salt and pepper and mix well. Add soy sauce and vinegar and mix well.
- Bring to the boil briefly, then reduce to 1-2 and simmer for 20 minutes. Remove from the fire and let it steep with the lid closed (30 minutes, or preferably a whole day in the refrigerator).
- Now for the rice: heat the olive oil in a pan (normal size). Add rice. Add cold water (until 2 thirds of the pan is full, rice is completely covered with water) Warning, danger to life due to hot oil! Handful of frozen peas with it. Add stock cubes, curry powder or paprika powder. Mix everything very well. Boil. Then set to 1, put the lid on and let it boil for 20 minutes (at the end there should be no more water in the pan, but the rice shouldn`t be burnt either, so it`s a bit tricky).
- Since there are so many vegetables in the chicken, you can leave out the peas in the rice.
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