Chicken Breast Fillet Skewers with Spicy Sauce and Paprika Basmati Rice

5 from 3 votes
Prep Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 3 people


Chicken breast fillet skewers:

  • 350 g 2 frozen chicken breast fillets
  • 130 g ¾ red peppers / cleaned
  • 110 g ¾ yellow peppers / cleaned
  • 95 g ¾ green peppers / cleaned
  • 150 g 2 Onions
  • 8 piece Shish kebab sticks
  • 5 tbsp Peanut oil

Spicy sauce:

  • 50 g Tomato ketchup
  • 50 g Apricot jam
  • 2 tbsp Dark soy sauce
  • 1 tsp Mild curry powder
  • 2 big pinches Colorful pepper from the mill
  • 50 ml Water

Bell pepper basmati rice:

  • 75 g Basmati rice
  • 275 ml Water
  • 0,5 tsp Salt
  • 0,5 tsp Ground turmeric
  • 50 g ¼ red pepper
  • 50 g ¼ yellow pepper
  • 50 g ¼ green peppers
  • 50 g 1 Onion
  • 50 g Sultanas
  • 2 tbsp Peanut oil


Chicken breast fillet skewers:

  • Let the chicken breast fillets thaw in good time, wash, pat dry with kitchen paper and cut into bite-sized pieces. Clean and wash the peppers and cut into pieces. Peel and quarter the onions, cut into wedges and assemble into pieces. Thread all ingredients () alternately on shashlik sticks. Made 6 skewers of meat and finally 2 skewers of vegetables only. Heat peanut oil (5 tbsp) in a pan. Fry the chicken breast fillet skewers on all sides until golden-brown and remove from the pan.

Spicy sauce:

  • Mix all the ingredients for the sauce (50 g tomato ketchup, 50 g apricot jam, 2 tablespoons dark soy sauce, 1 teaspoon mild curry powder, 2 big pinches of colored pepper from the mill and 50 ml water), pour the chicken Put the breast fillet on skewers and stir-fry briefly.

Bell pepper basmati rice:

  • Bring basmati rice (75 g) to the boil in water (275 ml) with salt (½ teaspoon) and turmeric (1 teaspoon), stir well. Cook with the lid closed on the lowest temperature level for about 20 minutes and let cool down a little. In the meantime, prepare the vegetables. Clean, wash and finely dice the pepper pieces (red, yellow and green). Peel the onion and chop finely. Heat peanut oil (2 tbsp) in a pan, fry the diced paprika (red, yellow and green) with the diced onions in it / stir-fry. Finally, add / fold in the sultanas (50 g) and the cooked rice and stir-fry for a while.


  • Sprinkle 2 chicken breast fillet skewers with a spicy sauce and serve with the paprika basmati rice.
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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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