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Rice – poultry – pan

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Ingredients for 4 servings:

  • 500 g chicken breast fillet(s)
  • 50 g bacon
  • 1 stalk(s) leek, large
  • 300 g peas, frozen
  • 200 g rice
  • ½ liter chicken broth
  • curry
  • Soy sauce
  • 150 g cheese (e.g. Gouda)
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the chicken into thin slices. Fry the bacon and brown the meat in it. Cut the leek into thin rings. Add it to the meat along with the peas and rice. Braise briefly. Deglaze with the stock. Cover and simmer on low heat for 25-30 minutes. Season with curry, salt, pepper, and soy sauce. Sprinkle the diced cheese over the top. Let the cheese melt with the lid closed.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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