Carrot and Bell Pepper Chicken with Rice

5 from 3 votes
Total Time 20 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 319 kcal


  • 1 Soup chicken
  • 1 bunch Soup vegetables
  • 5 Carrots
  • 2 Fresh red or yellow peppers
  • 1 Clove of garlic
  • 1 tbsp Food starch
  • Salt
  • Pepper
  • 2 Hot peppers
  • Lemon peel
  • 1 tbsp Olive oil
  • 3 cups Basmati rice


  • Cook the soup chicken with the soup greens and approx. 3 liters of salted water in the pressure cooker until cooked. Remove from the brew and let cool down. (I already did the lecture). Remove the meat from the chicken and cut into small pieces. Cook the rice on a low flame in plenty of boiling salted water. Clean the carrots and cut into small pieces with the paprika. Heat the olive oil in a pan, braise the carrots and peppers. Then add the meat and deglaze with the meat stock. Add hot peppers and season with salt and pepper. Dissolve the cornstarch in a little water and bind the vegetables with it. Before serving, rub some lemon zest into the vegetables. Arrange and serve everything.


Serving: 100gCalories: 319kcalCarbohydrates: 22.3gProtein: 0.8gFat: 25.4g
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Written by John Myers

Professional Chef with 25 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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