Chicken rice pot

Ingredients for 5 servings:

• 600 g chicken breast fillet(s)
• 4 m.-sized carrot(s)
• 300 g peas (frozen)
• 1 large leek(s)
• 250 g rice
• 2 liters of instant chicken broth
• 400 ml cream
• 1 tsp, leveled salt
• ½ tsp, leveled pepper
• 1 tsp, heaped curry powder
• some Worcestershire sauce
• some parsley, n. B.
• 1 tbsp rapeseed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

simple and delicious, even for children

First, clean and peel the carrots, then slice them thinly. Wash the leek and slice it into rings. Cut the chicken breast into small cubes. Heat a tablespoon of rapeseed oil in a large pot and briefly sauté the carrots, leek, and frozen peas. Then, deglaze with the stock and cream. Once boiling, add the chicken breast cubes and rice, and simmer gently for 20 minutes. Finally, season the dish with salt, pepper, curry sauce, and Worcestershire sauce. If you like, you can also sprinkle on some parsley.