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Rice pan with chicken and vegetables

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Ingredients for 2 servings:

  • 1 chicken fillet(s)
  • 1 cup rice
  • 2 cups vegetable broth
  • 2 tsp crème fraîche or legere
  • 2 small carrots
  • 1 cup peas
  • 2 tbsp cream
  • 2 tbsp butter or margarine
  • possibly salt and pepper

Instructions

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

Wash the chicken fillet and cut into small pieces. Then fry briefly in hot fat (butter or margarine). Add the rice and vegetables and fry for about 1 minute. Deglaze with the vegetable stock and simmer the rice in the stock for about 15 minutes over low heat, until the water has evaporated. Add the cream to the rice dish and season with salt and pepper, if desired, but this isn’t really necessary. Variation: Carrots and zucchini instead of peas also taste delicious.

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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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