John Myers
Chicken Fillet on Tomato Rice
The perfect chicken fillet on tomato rice recipe with a picture and simple step-by-step instructions.
- 1 small Onion
- 1 El Olive oil
- 1 El Tomato paste
- 80 g Rice
- Salt pepper
- 150 g Chicken fillets
- 2 Tomatoes
- 1 pack Coleslaw
- Peel the onion and dice finely. Heat 1 teaspoon of oil in a saucepan. Sauté the onions until translucent. Add tomato paste and rice and sauté briefly. Add almost 1/4 l of water and a little salt, bring to the boil and cover and leave to soak for about 20 minutes.
- Wash the meat, pat dry and cut into 2 cm thick slices. Season with salt and pepper. Heat the rest of the olive oil in a pan and fry the meat for about 4 minutes on each side.
- Wash tomatoes and cut into small pieces. Just before the end of the cooking time, stir the tomatoes into the rice. Mix everything with the coleslaw.
Facebook Comments