Peruvian Rice Dish
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken breast fillet (s)
- 2 cup rice
- 140 g bacon, diced
- 1 slice (s) ham, cooked, approx. cm thick
- 1 onion (s)
- 2 cloves garlic
- 1 bunch spring onion (s)
- 3 egg (s)
- 4 tablespoons milk
- 4 tablespoon soy sauce
- salt
- pepper
- Paprika powder
- oil
Print Recipe
Pin Recipe Instructions
- Cook the chicken breasts in salted water, remove and cut into small pieces. Transfer to a large bowl. Boil the rice and add it to the bowl with the chicken.
- Dice the boiled ham. Finely chop the onion, the white part of the spring onions and the garlic cloves. Cut the green leaves of the spring onions into rings.
- Leave out the bacon cubes in a pan and roast them, add the cooked ham and fry them briefly. Add the onions and garlic to the pan and fry them. Finally, briefly toast the spring onion leaves.
- Deglaze with a tablespoon of soy sauce and add the whole thing to the bowl, mix well.
- Whisk the eggs with the milk and a little salt, pepper and paprika powder. Heat some oil in the pan, pour in the egg mixture and let it set. Bake on both sides like a pancake and cut into small pieces with the spatula. Put in the bowl.
- Mix the contents of the bowl well, season with salt, pepper, paprika powder and soy sauce (a few tablespoons can be used). It is best to let it steep for a few hours before consumption, then it tastes better.
- This dish can be eaten both warm and cold.
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