John Myers
Chicken and Rice Pan
The perfect chicken and rice pan recipe with a picture and simple step-by-step instructions.
- 250 g Brown rice
- 1 medium-sized Onion
- 1 Red, green and yellow peppers
- 200 g Tomatoes
- 4 Chicken breast fillet approx. 500 gr.
- 2 Garlic cloves chopped
- 2 tbsp Oil
- Salt and pepper
- 0,5 tsp Sweet paprika powder
- 2 tbsp Clarified butter
- 1 bunch Chopped parsley until smooth
- Bring the salted water to the boil in a saucepan and cook the rice in it for about 20 minutes. Pour into a sieve and drain thoroughly.
- Peel and finely dice the onion, peel and finely chop the garlic, wash the peppers, cut in half, remove the insides and cut into strips, scald, peel, core and dice the tomatoes. Wash the fillets and cut them into large pieces.
- Heat the oil in a large roasting pan, fry the chicken pieces in it for 5 minutes and season with salt, pepper and paprika. Take out of the casserole and keep warm.
- Melt the clarified butter in the same saucepan, add the onion, garlic and paprika strips and fry for 5 minutes over a mild heat. Add the rice and the tomato cubes and, if necessary, season with salt, pepper and paprika.
- Add the pieces of meat and mix in. Close the lid and cook on a mild heat for 10 minutes. Wash, pluck and roughly chop the parsley and sprinkle over the dish before serving. There is also a coleslaw.
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