Chicken-Chili with red lentils

Name: Chicken-Chili with red lentils
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Long grain rice (e.g. parboiled or whole grain); 7-10 Tbsp salt, black pepper; 3 Peppers (e.g. red, green and yellow); 1 small red chilli pepper or approx. 1/2 teaspoon Sambal Oelek; 1 collar Spring onions; 1-2 Garlic cloves; 500 g Chicken filet; 1-2 TABLESPOONS Oil; 1 can(s) (425 ml) Tomatoes; 1-2 TEASPOONS Chicken broth (instant); 150 g red lentils; 7-10 Tbsp Sweet peppers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Long grain rice (e.g. parboiled or whole grain)
7-10 Tbsp salt, black pepper
3 Peppers (e.g. red, green and yellow)
1 small red chilli pepper or approx. 1/2 teaspoon Sambal Oelek
1 collar Spring onions
1-2 Garlic cloves
500 g Chicken filet
1-2 TABLESPOONS Oil
1 can(s) (425 ml) Tomatoes
1-2 TEASPOONS Chicken broth (instant)
150 g red lentils
7-10 Tbsp Sweet peppers

Directions

1
Put rice in 400 ml boiling salted water, cover and let it swell at low heat for 20-30 minutes
2
Clean, wash and chop the peppers. Wash, carve, core and finely chop the chilli. Leek onions clean, wash and cut into rings. Peel and chop garlic
3
Wash the meat, dab dry, dice. Fry all around in hot oil. Season with salt and pepper, remove
4
Steam peppers, spring onions, chilli and garlic in the frying fat while turning for 2-3 minutes. Add meat. Deglaze with 3/8 l water and tomatoes, chop tomatoes slightly. Bring to the boil, stir in stock and braise covered for about 10 minutes
5
Meanwhile rinse the lenses. Cover and cook in 1/4 l boiling salted water for 8-10 minutes. Drain if necessary and add to the chilli. Season to taste and add the rice