Chicken shashlik with basmati rice

Name: Chicken shashlik with basmati rice
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Chicken filet; 1 green and yellow pepper; 2 Onions; 200 g Basmati Rice; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1/2 250 ml-bottle gipsy sauce; 8 wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Chicken filet
1 green and yellow pepper
2 Onions
200 g Basmati Rice
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1/2 250 ml-bottle gipsy sauce
8 wooden skewers

Directions

1
Rinse chicken meat cold and pat dry. Cut into large cubes. Clean, wash and chop the peppers. Peel onions and cut into slices. Put chicken cubes, bell pepper and onion alternately on wooden skewers.
2
Sprinkle rice in boiling salted water and let it swell at low heat for about 20 minutes. Fry skewers in hot oil all around for about 15 minutes. Season with salt, pepper and paprika. Drain rice and let it drain well.
3
Arrange two skewers and some rice on each plate. Add the gypsy sauce.