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Tomato and Chicken Pan

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Tomato and Chicken Pan

The perfect tomato and chicken pan recipe with a picture and simple step-by-step instructions.

  • 125 g Chicken breast fillet
  • 200 g Tomatoes
  • 80 g Pineapple meat
  • 1 tsp Oil
  • Salt, pepper, curry
  • 30 g Rice
  • 2 tbsp Unsweetened coconut milk
  1. Cut the chicken breast fillet into strips. Wash and clean tomatoes, cut into wedges. Chop the pineapple meat. Fry fillet strips in oil in storyteller pan. Season with salt, pepper and curry, remove. Fry the pineapple in the fat and add the tomatoes. Cover with salt, pepper and curry and stew for about 10 minutes. Cook rice in salted water. Put the meat strips back in the pan and heat up. Refine with sweetened coconut milk, quench. Drain the rice and serve with it.
Dinner
European
tomato and chicken pan

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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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