Spicy vegetable rice pan with chicken breast fillet

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 3 large carrots
• 2 m.-large zucchini
• 1 onion(s)
• 250 g rice
• 1,000 ml vegetable broth
• 1 can tomatoes, chunky, spicy
• 2 garlic cloves
• 2 tbsp tomato paste
• 3 tbsp paprika paste
• chili oil
• Soy sauce
• salt and pepper
• Paprika powder, hot
• Paprika powder, sweet
• oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Cut the chicken breast fillets into cubes. Marinate briefly with chili oil, soy sauce, chopped garlic, salt, pepper, and sweet and hot paprika powder. Cut the zucchini and carrots into thin slices (I recommend cutting the zucchini a little thicker so they cook at the same time as the carrots, and I personally prefer the vegetables to still have a bit of bite). Cut the onion into rings or cubes, as desired. Brown the meat in a deep pan with a little oil. Add the onion and cook briefly. Then add the tomato and bell pepper paste and deglaze with the broth. Add the chopped tomatoes, rice, zucchini, and carrots. Simmer for about 20-30 minutes, until the rice has absorbed the liquid and is tender. Season to taste with salt, pepper, and paprika. Tip: This dish is ideal for pre-cooking. You may need to add a little broth when reheating.