John Myers
Contents
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Ingredients
- 250 g Frozen chicken breast fillet / ½ pack
- 1 Large onion approx. 100 g
- 0,5 Red bell pepper approx. 150 g
- 100 g Basmati rice
- 50 g Sultanas
- 2 Garlic cloves
- 0,5 Red chilli pepper
- 1 piece Ginger approx. 10 g
- 2 tbsp Oil
- 400 ml Chicken broth (2 teaspoons instant)
- 1 tsp Salt
- 1 tsp Turmeric
- 2 big pinches of pepper
- 2 Stalks of parsley for garnish
Instructions
- Thaw the chicken breast fillets a little, wash (clean if necessary!), Pat dry with kitchen paper and cut into small slices. Peel and quarter the onion and cut into wedges. Clean and wash the peppers and cut into small diamonds. Peel and finely dice the garlic cloves and ginger. Clean, wash and finely dice the chilli pepper. Heat oil (2 tbsp) in a pan and first fry / stir-fry the chicken breast fillet slices and then add garlic clove cubes, ginger cubes, chilli pepper cubes, pepper diamonds and onion wedges and fry / stir-fry for a few minutes. Add / stir in the rice and sultanas, sauté briefly and deglaze / pour in the chicken stock (400 ml / 2 teaspoons instant). Season with salt (1 teaspoon), turmeric (1 teaspoon) and pepper (2 big pinches), bring to the boil briefly and, with the lid closed, cook / simmer for about 30 minutes over a low flame. Serve Turkish pilaf garnished with parsley.
Nutrition
Serving: 100gCalories: 525kcalCarbohydrates: 33.2gProtein: 1.7gFat: 42.7g
