Chicken filet with tomato rice

Name: Chicken filet with tomato rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 1 can(s) (850 ml) Tomatoes; 3 TABLESPOONS Oil; 200 g Long grain rice; 180 ml Vegetable broth; 3 Stem(s) Thyme; 4 Chicken fillets (approx. 120 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Tomatoes; 60 g black olives without stone; 1 (approx. 150 g) Fennel Tuber; 7-10 Tbsp freshly ground black pepper

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
1 can(s) (850 ml) Tomatoes
3 TABLESPOONS Oil
200 g Long grain rice
180 ml Vegetable broth
3 Stem(s) Thyme
4 Chicken fillets (approx. 120 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Tomatoes
60 g black olives without stone
1 (approx. 150 g) Fennel Tuber
7-10 Tbsp freshly ground black pepper

Directions

1
Peel and finely chop the onion. Coarsely chop the canned tomatoes. Heat 1 tablespoon of oil in a saucepan. Sauté onion and rice for about 2 minutes. Add tomatoes with juice and stock and bring to the boil. Cover and cook over low heat for about 25 minutes.
2
Wash the thyme, dab dry and pluck the leaves from the stalks. Wash the meat, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a large frying pan. Fry the fillets over medium heat while turning for 8-10 minutes.
3
Wash, clean and chop the tomatoes. Cut olives into rings. Clean, wash and cut the fennel into fine pieces. About 5 minutes before the end of the cooking time, add fennel, tomatoes, thyme, except for something to garnish, and olives to the rice, season with salt and pepper.
4
Cut the chicken fillets into slices and arrange on the tomato rice. Garnish with thyme and sprinkle with ground black pepper.