Chicken Rice Pot with Peppers
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken, approx. .25 kg, ready to cook
- 1 teaspoon pepper - grains, black
- 2 bay leaves
- 150 g rice (lon rain)
- 1 bunch soup greens (large bunch, carrots, celery, leek)
- 1 red pepper (s)
- 1 tablespoon tomato paste
- 0.5 ½ bunch parsley
- 1 tablespoon chicken broth, instant
- salt
- Pepper, whiter
Print Recipe
Pin Recipe Instructions
- Wash the chicken inside and out. Bring 1.5 liters of water with 1 teaspoon of salt, peppercorns and bay leaves to the boil. Add the chicken, bring to the boil, then cover and simmer for about 1.5 hours.
- In the meantime, cover the rice in 300 ml boiling salted water over low heat for about 20 minutes.
- Peel, wash and slice the carrots. Peel, wash and roughly dice the celery. Clean, wash and cut the leek into rings. Clean, wash and cut the pepper into pieces.
- Drain the rice. Remove the chicken from the broth. If necessary, degrease the broth and pour it through a sieve. Now stir the tomato paste into the broth and bring everything to the boil. Add the prepared vegetables and cook in them for about 30 minutes.
- Wash the parsley, pluck the leaves from the stems and then finely chop. Remove the skin and bones from the chicken and cut into large cubes. Add the chicken cubes with the rice to the soup and heat. Season the chicken stew with salt, pepper and broth. Finally stir in the parsley.
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