Summary

Ingredients

• 400 g chicken breast fillet (s) (or turkey schnitzel)
• 2 bell peppers, red (other colors, if you like)
• 2 tomato (s)
• 1 onion (s)
• 4 egg (s)
• 1 cup crème fraîche, (50g)
• 200 g cheese, rated or diced (Emmentaler / Gouda)
• 250 g rice
• salt and pepper
• Tabasco
• Oil (sunflower oil)

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Instructions

1. Cut the chicken breast into small cubes, dice the paprika and onion. Fry the chicken breast in sunflower oil, add the onions and allow to translate. Fry the pepper cubes briefly (should still have a good bite). Season everything well with salt, pepper and Tabasco. Take out of the pot.
2. Steam the rice in the leftover oil until translucent, add water (1 part rice / 2 parts water), salt and leave to swell (should still have a bit of bite).
3. In the meantime, mix the eggs with creme fraiche and 150g cheese. Then add the chicken, paprika and rice. Mix well and season again vigorously with salt, pepper and Tabasco. Pour into a springform pan and sprinkle with the rest of the cheese. Cut tomatoes into slices and spread on top of the rice mixture. Bake at 200 degrees for 20 minutes.
4. It tastes particularly good when the cake is served with a fruity tomato sauce. Is easy to prepare and tastes good even when warmed up.