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Rice with buttered vegetables and chicken sauce

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Ingredients for 5 servings:

  • 1 kg chicken breast fillet(s)
  • 800 g frozen vegetables (buttered vegetables)
  • 3 tbsp broth, clear, granulated
  • salt and pepper
  • Paprika powder
  • Chili powder or curry
  • Mustard
  • 400 g rice
  • oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Thaw the buttered vegetables. Cook the rice as usual. Cut the meat into thin strips, rub with mustard, season well with salt, pepper, paprika, and a little chili or curry powder, and brown in oil. Pour in 250 ml of water and simmer on low heat for about 10 minutes. Add the buttered vegetables and simmer on low heat for another 15 minutes with another half liter of water and 3 tablespoons of stock powder, tasting occasionally and adjusting seasoning if desired. Serve the rice with the vegetable and meat sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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