Rice with Chicken
by Editorial Staff
If you like dishes like pilaf, cook this rice with chicken and vegetables for lunch at home, it’s very tasty, fragrant and satisfying.
Cook 50 mins
Serving 3
Ingredients
- Rice – 1 glass
- Bulb onions – 1 pc.
- Bulgarian pepper – 1 pc.
- Tomato – 1 pc.
- Celery – 1-2 petioles
- Garlic – 2 cloves
- Chicken fillet – 300 g
- Bacon – 70 g
- Olive oil – 1 tbsp
- Canned corn – 0.5 cans
- Salt to taste
- Ground black pepper – to taste
- Parsley – a few twigs
- Bay leaf – 1 pc.
- Thyme – 1 sprig
Directions
- To cook chicken rice, prepare the foods listed. Wash the vegetables, dry, peel the onions.
- Finely chop the bacon, fry for 3-4 minutes.
- Add thinly sliced chicken fillets to the bacon.
- Fry bacon with chicken breast for 5 minutes.
- Remove the fried chicken breast and bacon from the skillet and transfer to a cauldron or heavy-bottomed saucepan.
- Cut the onion into small cubes and fry it for a few minutes in the same pan.
- Add finely chopped celery and peeled paprika. Add some vegetable oil if necessary.
- When the vegetables become soft, add the washed rice to them, mix well, cook everything together for 5 minutes.
- Cut the tomato into quarters, grate the pulp, add it to the pan, discard the skin. Add a sprig of thyme and bay leaf with the tomato, stir.
- Transfer the contents of the skillet to the cauldron with the chicken breast and bacon.
- Pour hot water over the rice to cover no more than 1 centimeter. Season the dish with salt, pepper and stir. Once it boils, cover and cook over low heat for 20 minutes
- .Add the canned corn last, stir the dish and cook for another 5 minutes until all the liquid has evaporated. Turn off the stove, cover the cauldron with a lid and let the cooked rice with chicken brew for at least 10-15 minutes before serving.
- Serve rice with chicken as a stand-alone dish or with a fresh vegetable salad. Sprinkle with fresh herbs before serving.
Enjoy your meal!
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