Broccoli rice with mango sauce

Ingredients for 3 servings:

• 1 bag of rice (long grain rice)
• 750 g broccoli
• 350 g chicken breast fillet(s)
• 1 tbsp oil
• 300 ml chicken broth
• 1 m.-sized mango(s)
• ¼ chili pepper(s)
• 100 g crème fraîche
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Prepare rice according to the package instructions. Wash and trim the broccoli, cut it into small florets, and cook in boiling water for about ten minutes until al dente. Wash the chicken breast fillet, pat it dry, cut it into large pieces, and fry it in heated oil. Pour in the stock and cook for about ten minutes. Peel the mango, cut the flesh into wedges from the stone, and puree. Remove the seeds from the chili pepper, wash the pod, and dice it very finely. Add the mango puree, crème fraîche, and chili to the meat, heat briefly, and season with salt. Stir the broccoli into the rice and serve with the chicken breast fillet.