Rice pan with chicken

Ingredients for 2 servings:

• 125 g Basmati or other rice
• 500 ml chicken broth
• 1 ½ bell peppers of your choice
• ½ bunch of spring onions
• 300 g chicken fillet(s)
• 100 g crème fraîche with herbs
• 2 tsp sesame seeds
• Salt
• Paprika powder, sweet
• Maggi Seasoning Mix No. 1 for roasted meat
• some oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

quick and easy

Bring the chicken stock to a boil and cook the rice according to the package instructions – usually for 12-15 minutes. Drain and set aside some of the chicken stock if necessary. In the meantime, cut the bell peppers into strips and the spring onions into rings. Cut the chicken fillet into strips and fry in oil in a non-stick pan until golden brown. Season generously with salt, paprika, and the seasoning mix. Then remove the meat from the pan. Fry the bell peppers and spring onions in the remaining oil. If desired, add the reserved chicken stock for more flavor. Now add the rice and chicken fillet to the vegetables. Finally, stir in the crème fraîche and simmer everything together briefly. Tip: If you like, you can also add halved cherry tomatoes.