Rice Pan with Chicken

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 250 g rice (lon rain rice)
  • 0.75 liter ¾ chicken broth, (instant)
  • 3 pepper (s), red, green and yellow
  • 1 bunch spring onion (s)
  • 500 g chicken fillet (s)
  • 3 tablespoon oil
  • salt and pepper
  • 1 tablespoon sesame seeds
  • Paprika powder, noble sweet
Rice Pan with Chicken
Rice Pan with Chicken

Instructions

  1. Cover the rice in the broth and let it soak over a low heat for approx. 20 minutes. Cut the bell pepper into strips and the spring onions into rings. Also cut the meat into strips. Heat 2 tablespoons of oil. Fry the meat all around until golden brown. Season with salt and pepper. Remove. Put the rest of the oil in the pan. Fry the peppers and spring onions in it, turning, for approx. 2-3 minutes. Drain the rice, add and fry for approx. 5 minutes. Add the meat again and heat it up. Season to taste with salt, pepper and paprika. Sprinkle sesame seeds on top. Add sour cream or creme fraiche to the pan.

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