in Recipes

Chicken and rice pan

updated

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Ingredients for 3 servings:

  • 125 g rice (1 boil-in-the-bag)
  • salt water
  • 300 g chicken
  • 1 bell pepper(s)
  • 1 vegetable onion(s)
  • 200 g tomatoes
  • salt and pepper
  • Paprika powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the rice in salted water according to the package instructions. Dice the onion and fry. Cut the chicken into small pieces and add it. Fry until the meat is cooked through and the onions are translucent. Dice the peppers and tomatoes and add them to the pan. Fry until the liquid has evaporated. Stir in the rice and season generously. I also added a packet of chicken sauce (mixed with water from the packet). This makes the whole thing a bit more moist, but it’s not necessary. It tastes delicious without it, just needs more seasoning.

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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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