Summer Pot with Vegetables and Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 chicken schnitzel
- 250 g zucchini
- 250 g carrot (s)
- 250 g bell pepper (s)
- 250 g tomato (s), peeled or optionally canned tomatoes
- 100 g leek
- 50 g celery or 1 tablespoon celery salt
- 2 tablespoon flour
- 2 cup meat broth
- 4 slices cheese (, Chester or Dutch)
- 125 ml cream
- Parsley, chopped
- Clarified butter
- salt
- Cayenne pepper
- Chicken seasoning
- 1 sachet rice
Print Recipe
Pin Recipe Instructions
- Cut the chicken into strips and fry in clarified butter. Cut the cleaned vegetables into strips, add and stew everything for 30 minutes while turning.
- Dust with flour, turn again, pour in the meat stock, season, bring to the boil and simmer for a few minutes. Melt the cheese in it. Stir in the cream and parsley and season with the spices.
- Cook the rice according to instructions and fold in.
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