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Chicken and rice pan

updated

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Ingredients for 2 servings:

  • 100 g rice
  • 2 onions
  • 2 cloves garlic
  • 350 g chicken breast
  • 1 can of corn
  • 250 ml Cremefine
  • 2 tsp vegetable broth, instant (deli broth)
  • salt and pepper
  • some oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Simmer rice in 2 liters of lightly salted water for about 10-12 minutes. Finely chop the onions and garlic and fry in a little hot oil (a dash of butter is highly recommended). Wash the chicken breast, pat dry, cut into small pieces, and add to the onions. Once the chicken is cooked through, add the corn. Season everything with salt and pepper. Add the Cremefine and season with stock (if desired). Finally, add the drained rice. A quick tip: Let everything simmer for about another 5 minutes over low heat.

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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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