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Chicken and rice pan with celery

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Ingredients for 4 servings:

  • 500 g chicken breast fillet(s)
  • 1 onion(s)
  • 3 stalk(s) Celery
  • 2 carrots
  • 300 g rice
  • 500 ml vegetable stock
  • ½ lemon(s), juice
  • 1 bunch of herbs, e.g. chives, chopped
  • salt and pepper
  • oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the rice according to the package instructions, not quite cooked (al dente). Meanwhile, finely chop the celery and onion. Grate the carrots. Drain the rice and set aside. Cut the chicken into bite-sized strips and fry in oil in a pan. Then remove and set aside. Fry the onion in the still-hot pan until translucent. Add more oil if needed. Sauté the celery and carrots as well. After 5 minutes, mix the rice and meat with the vegetables, pour in the stock, season with salt, pepper, and add lemon juice. Stir and let the rice swell for another 5 minutes. Serve sprinkled with chives or other herbs.

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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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