Chicken breast in fiery root vegetable sauce with rice

Ingredients for 4 servings:

• 4 chicken breast fillets
• 50 g parsley root(s)
• 50 g celeriac
• ¼ leek(s)
• 2 shallots
• 1 m.-sized carrot(s)
• 1 cup of crème fraîche or crème légère, approx. 150 g
• 2 tsp tomato paste
• 500 ml water, hot
• 1 tbsp vegetable stock powder
• 1 ½ tbsp chicken broth powder
• 2 tbsp ketchup
• salt and pepper
• garlic powder
• Paprika powder
• Pul Beaver
• 2 tbsp oil for frying
• 2 bags of rice, 125 g each

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Finely dice the celery, leek, carrot, shallots, and parsley root. Brown the chicken breasts in a large pan with oil and season with salt, pepper, paprika, and garlic powder. Remove the chicken breasts and set aside. They don’t need to be fully cooked if they’re a bit overcooked. Brown the diced vegetables in the pan juices. Stir in the tomato paste. Then add about 0.5 liters of hot water and season with Pul Biber, if desired. Let the vegetables simmer gently for about 10-15 minutes with the lid closed and over medium heat. Then add the crème fraîche and stir well. Season everything to taste with vegetable and chicken stock powder and stir in the ketchup. Add the chicken breasts and heat for another 10-15 minutes with the lid closed, basting the chicken with some of the sauce every now and then. Serve the dish with cooked rice.