John Myers
Chicken Breast on Ham Rice >>
The perfect chicken breast on ham rice >> recipe with a picture and simple step-by-step instructions.
- 1 Onion
- 2 Spring onions
- 1 Clove of garlic
- 200 g Long grain rice
- 0,5 liter Vegetable broth
- Salt and pepper
- 1 Green peppers
- 2 Tomatoes
- 150 g Cooked ham, thicker slice
- 4 Chicken breast fillet
- 1 Cucumber
- 1 a cup Yogurt
- Dill
- Balsamic vinegar
- 1 tsp Mustard
- 3 tbsp Olive oil
- Peel the onion and garlic and cut into fine cubes. Clean the spring onions and cut the white and green separately into rings. Heat 2 tablespoons of oil in a saucepan. Sauté the onion, garlic and the whites of the spring onions.
- Add rice and let it glaze slightly. Pour in the broth, bring to the boil and let it swell over a low heat for about 25 minutes.
- In the meantime, peel the tomatoes, remove the seeds and cut into small pieces. Clean the peppers and cut them into small pieces as well. Cut the ham into cubes or strips. Wash the chicken fillet and pat dry. Heat the rest of the oil in a pan and fry the fillets well on both sides, then fry for about 10 minutes. Depending on the thickness, put a lid on.
- Peel and slice the cucumber. Prepare a dressing from yoghurt, balsamic vinegar, mustard, salt, pepper and dill and mix with the cucumber to make a salad.
- When the rice is done, fold in the peppers, tomatoes and ham, season to taste again and heat through. Arrange rice on preheated plates. Season the meat and put on it. Sprinkle with the green of the spring onions. Serve with cucumber salad.
Facebook Comments