Summary

Ingredients

• 600 g chicken breast fillet (s) or turkey breast fillet
• 4 sachets rice
• 1 ½ liter stock your choice
• 2 small onions
• 1 cup sour cream or crème fraiche
• 4 pepper (s), red, crushed
• salt and pepper
• 1 pepper (s), yellow, crushed

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Instructions

1. Dice the poultry and fry in oil, seasoning with salt and pepper. As soon as the meat has turned color, remove it and set it aside on a plate.
2. Fry the diced onions in the oil that is still in the pot. Then cut open the rice bags and add them. Sauté briefly while stirring and then add half of the broth. Add the pepper pieces and simmer over medium heat. Stir more often so that the rice does not burn on the bottom of the pot.
3. As soon as the rice has absorbed almost all of the liquid, I pour in the broth. Now everything simmer until the rice is cooked after a corresponding test (I only add enough broth that it is not dry). Then the meat comes back again.
4. Finally, arrange on the plate and, depending on your taste, add 1-3 tablespoons of sour cream or crème fraiche (we now always season a little more intensely because the sour cream absorbs a little of the seasoning).
5. The next day you can warm it up and eat it again. Most of the time it has set and I just pour the broth again.
6. Tip: Variations are super possible - it also tastes delicious with other vegetables or Chinese spices.