Chicken slices with saffron rice

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Add rice and saffron to approx. 300 ml salted water, bring to the boil, cover and allow to swell over a low heat for approx. 20 minutes. Wash the chicken filet, dab dry and cut into strips.

2. 2

   Heat the oil in a pan and fry the meat in it for 3-5 minutes. Deglaze with wine and steam for another 5 minutes. Drain the pineapple and cut into pieces. Peel and slice the bananas.

3. 3

   Add both to the meat and heat. Season everything with salt, pepper and Tabasco. Arrange rice and chicken strips on plates and serve garnished with lemon balm.