Spicy curry rice pan with chicken

Ingredients for 4 servings:

• 250 g rice
• 400 g chicken breast fillet(s)
• 150 g leaf spinach, frozen
• 100 g peas, frozen
• 1 small chili pepper(s)
• 200 g cream
• ½ cup vegetable broth
• 1 tbsp curry powder
• ½ tbsp chili powder
• Paprika powder, hot
• Salt
• pepper
• 1 n. B. garlic clove(s) or garlic granules
• coriander

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the rice according to the package instructions. Dice the chicken fillet and season with salt, pepper, and paprika. Then fry in the pan until golden brown. In the meantime, deseed the chili pepper, slice it into fine rings, add it to the pan with the chicken, and fry for about two minutes. Add the spinach, peas, vegetable stock, and cream and simmer until the spinach is thawed. Then mix in the rice. Add the curry powder and chili powder, stir well, and simmer for another two minutes or let it stand for a while. Finally, season everything again with salt, pepper, a little coriander, and some garlic granules.