in Recipes

Spicy rice pan

updated

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Ingredients for 4 servings:

  • 3 chicken breast fillets
  • 340 g pineapple, chopped
  • 1 leek(s)
  • 200 g mushrooms, brown
  • 1 tbsp oil
  • e.g. soy sauce
  • salt and pepper
  • ⅛ liter vegetable broth
  • 100 g Basmati
  • 1 tsp curry powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the rice according to the package instructions. Cut the chicken breast fillet into thin strips and drizzle with soy sauce. Drain the pineapple. Trim, wash, and slice the leek and mushrooms. Heat oil in a pan and sear the meat thoroughly on all sides. Season with salt, pepper, 1 teaspoon curry powder, and about 5 tablespoons soy sauce. Add the pineapple, leek, and mushrooms and sear briefly. Deglaze with the vegetable stock and bring to a boil. Cover and cook for 15 minutes, seasoning again as needed. Stir in the rice and serve immediately.

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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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