Chicken and Vegetable Pan

Name: Chicken and Vegetable Pan
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 30 g Rice; 7-10 Tbsp Salt; 100 g cleaned leek (leek); 100 g peeled carrot; 100 g Chicken filet; 1 tsp (5 g) Oil; 7-10 Tbsp Pepper; 1 knife tip Vegetable broth; 7-10 Tbsp vegetable binder; 1 tablespoon (10 g) ripened cream; 1 TEASPOON Mustard (e.g. more granular)

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

30 g Rice
7-10 Tbsp Salt
100 g cleaned leek (leek)
100 g peeled carrot
100 g Chicken filet
1 tsp (5 g) Oil
7-10 Tbsp Pepper
1 knife tip Vegetable broth
7-10 Tbsp vegetable binder
1 tablespoon (10 g) ripened cream
1 TEASPOON Mustard (e.g. more granular)

Directions

1
Put the rice in about 100 ml boiling salted water and cook covered for about 20 minutes. Wash the vegetables. cut leek into rings, carrot into slices
2
Wash the meat and pat dry. Fry in a pan in hot oil for about 5 minutes on each side until golden brown. Season with salt and pepper. Take out
3
Fry vegetables in hot frying fat for 2-3 minutes. Stir in 100 ml water and stock. Bring to the boil and thicken. Stir in cream and mustard
4
Cut meat into cubes, add to vegetables and heat. Season everything with salt and pepper. Add rice