Chicken on colourful rice vegetables

Name: Chicken on colourful rice vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1,3 kg ); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 2 medium-sized carrots; 5 TABLESPOONS Oil; 250 g Long grain rice; 1 TABLESPOON Curry; 1/8 l dry white wine; 650 ml Vegetable broth (instant); 1/2 TEASPOON Sweet peppers; 1/2 bunch Spring onions; 1/2 package (150 g ) frozen peas; 7-10 Tbsp slice of lemon and parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1,3 kg )
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
2 medium-sized carrots
5 TABLESPOONS Oil
250 g Long grain rice
1 TABLESPOON Curry
1/8 l dry white wine
650 ml Vegetable broth (instant)
1/2 TEASPOON Sweet peppers
1/2 bunch Spring onions
1/2 package (150 g ) frozen peas
7-10 Tbsp slice of lemon and parsley

Directions

1
Wash the chicken, dab dry and rub with salt and pepper. Place on the fat pan of the oven. Bake in the preheated oven (electric oven : 200°/ gas: level 3) for 50-60 minutes.
2
In the meantime peel and finely dice the onion. Peel and wash the carrots and cut them into small cubes. Heat 3 tablespoons of oil in a pot. Fry the rice, carrots and onion. Sprinkle with curry and wine.
3
Pour on the stock and simmer covered over a low heat for about 20 minutes. Stir several times. Mix the remaining oil and paprika and brush the chicken with it several times during the last 10 minutes.
4
Clean and wash the spring onions, cut them into rings and add them to the rice with the peas 6-8 minutes before the end of the cooking time. Season the rice with salt and pepper. Put vegetable rice on a preheated plate, arrange chicken on top.
5
Garnish with lemon slice and parsley.