Chicken-Chili with red lentils

Name: Chicken-Chili with red lentils
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 yellow, red and green peppers; 2 Chillies; 3 Spring onions; 600 g Chicken filet; 2 TABLESPOONS Sunflower oil; 1 can(s) (425 ml) peeled tomatoes; 3/8 l clear chicken stock (instant); 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 150 g Long grain rice; 150 g red lentils

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 yellow, red and green peppers
2 Chillies
3 Spring onions
600 g Chicken filet
2 TABLESPOONS Sunflower oil
1 can(s) (425 ml) peeled tomatoes
3/8 l clear chicken stock (instant)
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
150 g Long grain rice
150 g red lentils

Directions

1
Clean, wash and chop the peppers. Score chillies lengthwise, remove seeds and wash. Chop the chillies. Clean and wash spring onions and cut the green into thin rings. Chop spring onion white.
2
Wash chicken filets cold, dab dry and cut into cubes. Heat the oil in a large pot. Brown the chicken meat in it all around. Add paprika, chilli and spring onion white and fry for a few minutes. Drain can tomatoes with juice and chicken soup. Season with salt and paprika powder, cover and stew for about 20 minutes. Bring rice and 400 ml salt water to the boil. Let it swell at low heat for about 12 minutes. 10 minutes before the end of the cooking time add lentils to the chili and cook. Season the chilli if necessary.
3
Season with salt and paprika powder, cover and stew for about 20 minutes. Bring rice and 400 ml salt water to the boil. Let it swell at low heat for about 12 minutes. 10 minutes before the end of the cooking time add lentils to the chili and cook. Season the chilli if necessary. Sprinkle with spring onion rings. Arrange chilli with rice