Chicken Rice Pot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 600 g chicken breast fillet (s)
- 4 medium carrot (s)
- 300 g peas (frozen)
- 1 large leek stick (s)
- 250 g rice
- 2 liters chicken broth, instant
- 400 ml cream
- 1 teaspoon, leveled salt
- 0.5 ½ teaspoon, leveled pepper
- 1 teaspoon, heaped curry powder
- some Worcester sauce
- some parsley,
- 1 tablespoon rapeseed oil
Print Recipe
Pin Recipe Instructions
- First the carrots are cleaned and peeled and then cut into thin slices. The leeks are also washed and then cut into rings. The chicken breast fillet is cut into small cubes.
- Then you heat a tablespoon of rapeseed oil in a large saucepan and sauté the carrots, leek and frozen peas briefly in it and then extinguish everything with the broth and cream. As soon as the whole thing is boiling, add the chicken breast cubes and the rice and let everything simmer gently over a low heat for 20 minutes.
- Finally, taste the dish with salt, pepper, curry and Worcester sauce and, if you like, you can also sprinkle some parsley over it.
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