Delicious chicken and vegetable stir-fry with rice

Ingredients for 4 servings:

• 600 g chicken
• 2 bags of rice
• 200 g herb cream cheese, spicy
• 200 g crème fraîche
• 1 bell pepper(s), red
• 300 g carrot(s)
• 1 zucchini, approx. 250 g
• 1 small onion(s)
• n. B. garlic
• n. B. Salt and pepper from the mill
• e.g. Paprika powder, mild
• n. B. Thyme, dried
• e.g. dried oregano
• e.g. basil, dried
• some butter
• possibly rosemary
• possibly white wine, dry

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

also tastes good with potatoes

Cut the chicken breast fillets into slightly smaller cubes, then season with salt and pepper. Heat the pan; in the meantime, finely chop the onion and peel the garlic. Then brown the meat in a casserole dish (or simply in a large pan). Add the onions and press in the garlic. Feel free to use only one clove of garlic to start with. I later added a second clove, but that was quite strong. Season with paprika. Peel the carrots, halve them, and cut them into half rings. Trim the bell peppers and dice them. Add both to the pan—the zucchini can be added a little later; it doesn’t need quite as long as the carrots, for example. Wash the zucchini and cut them into thin slices. Season the contents of the pan with basil, oregano, and thyme as desired, then add the zucchini to the pan. Rosemary, by the way, always goes well with chicken, so feel free to add it as a seasoning if desired. A splash of dry white wine is also welcome. Add the crème fraîche and cream cheese to the pan and stir well. Boil water for the rice. Once the rice is boiling, simmer the contents of the pan over medium heat for about 15 minutes. Then tip the rice out of the bag and toss it with a knob of butter and some basil. This can be served separately or simply added to the pan. Tip: Potatoes also taste great with this dish—it doesn’t have to be a pan of rice. This special cream cheese makes this dish absolutely delicious!