Pointed cabbage rice pan with chicken

Ingredients for 4 servings:

• 400 g chicken breast
• 200 g basmati rice
• 2 peppers
• 1 small pointed cabbage
• 2 onions
• 4 cloves garlic
• Paprika powder, hot
• pepper
• Garam Masala
• Soy sauce
• fish sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook the rice. Cut the chicken breast into 1 cm thick pieces. Peel the onions and slice them into half rings. Dice the bell peppers. Cut the pointed cabbage into thin strips. Peel the garlic. Fry the chicken breast in rapeseed oil and season with pepper, paprika, and garam masala. Meanwhile, add the onions to the meat. When the onions are translucent, add the bell peppers and fry them with the garlic. Then add the pointed cabbage and fry everything briefly over high heat. Meanwhile, season well and add soy and fish sauce to taste. I use quite a lot of both. Finally, stir in the cooked rice and fry briefly. You can also add some cherry tomatoes to the diced bell peppers. Alternatively, add tomato paste or sambal oelek at the end.