Vegetables – Chicken – Rice Pan

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Side Dish
Cuisine European
Servings (Default: 3)

Ingredients

  • 250 g peas, fresh, peeled
  • 0.5 can ½ corn
  • 4 medium carrot (s)
  • 150 g cauliflower
  • 150 g broccoli
  • 250 g chicken breast fillet (s)
  • 1 large tomato (s), cut into small pieces
  • 1 bunch herbs, fresh, your choice
  • 2 tablespoon tomato paste
  • 1 sachet rice
  • salt
  • 250 ml vegetable stock, hot
  • Curry powder
  • pepper
Vegetables – Chicken – Rice Pan
Vegetables – Chicken – Rice Pan

Instructions

  1. Put the bag of rice in water and cook until done.
  2. At the same time, cut the chicken breast fillet into small strips and gently fry in a pan. Season with salt, pepper and curry powder.
  3. In the meantime, blanch the peeled peas in hot water, cut the carrots into not too thin slices and add them as well. Cut the cauliflower and broccoli into small florets and blanch them in the same way. Then drain everything and rinse with cold water so that the vegetables retain their color.
  4. Add the vegetables to the chicken strips in the pan and let them brown a little, add the corn and tomato pieces, then deglaze with a third of the broth. When the broth has boiled off, add another third of the liquid.
  5. When the vegetables in the pan are al dente, turn off the stove. Stir in the rest of the broth and tomato paste, season with herbs and add the rice.
  6. Mix everything together again and serve immediately.

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