Chicken nuggets with vegetables

Name: Chicken nuggets with vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 120 g Long grain rice; 7-10 Tbsp Salt; 4 (120 g each) Chicken filets; 2 TABLESPOONS Oil; 2 Garlic cloves; 1 collar Spring onions; 1 can(s) (425 ml) Vegetable corn; 400 ml Chicken broth (instant); 7-10 Tbsp white pepper; 4 medium-sized tomatoes

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

120 g Long grain rice
7-10 Tbsp Salt
4 (120 g each) Chicken filets
2 TABLESPOONS Oil
2 Garlic cloves
1 collar Spring onions
1 can(s) (425 ml) Vegetable corn
400 ml Chicken broth (instant)
7-10 Tbsp white pepper
4 medium-sized tomatoes

Directions

1
Cook the rice in boiling salted water for about 20 minutes. Wash the fillets, dab dry and cut into pieces. Heat oil in a pan. Fry meat in it in portions for about 5 minutes. Peel garlic and chop very finely. Clean and wash spring onions and cut them into pieces. Add garlic and onions to the meat and fry briefly.
2
In the meantime drain the corn. Add corn and stock to the pan and bring to the boil. Let simmer for about 3 minutes. In the meantime, wash and clean the tomatoes, cut them into cubes and heat them in the pan. Season everything with salt and pepper. Add rice