Herb chicken fillet on tomato rice

Name: Herb chicken fillet on tomato rice
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 small onion; 1 can(s) (850 ml) Tomatoes; 3 TABLESPOONS Oil; 200 g Long grain rice; 180 ml Vegetable broth (instant); 7-10 Tbsp approx. 1/2 each small pot of oregano and marjoram; 1/4 collar Chives; 4 (approx. 120 g) Chicken filets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (425 ml) Vegetable corn; 7-10 Tbsp Sweet peppers; 7-10 Tbsp black pepper from the mill

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 small onion
1 can(s) (850 ml) Tomatoes
3 TABLESPOONS Oil
200 g Long grain rice
180 ml Vegetable broth (instant)
7-10 Tbsp approx. 1/2 each small pot of oregano and marjoram
1/4 collar Chives
4 (approx. 120 g) Chicken filets
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (425 ml) Vegetable corn
7-10 Tbsp Sweet peppers
7-10 Tbsp black pepper from the mill

Directions

1
Peel and finely chop the onion. Coarsely chop the canned tomatoes. Heat oil in a pot. Sauté onion and rice for about 2 minutes. Add tomatoes and juice, as well as stock and bring to the boil.
2
Cover and cook at low heat for about 25 minutes. Wash the herbs, dab dry and put 4 stems aside for garnishing. Remove remaining leaves and chop finely. Wash chives, dab dry and cut into rings.
3
Wash the fillets, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a large frying pan and fry the fillets over medium heat, turning them over for 8-10 minutes. Put the corn in a sieve and drain.
4
5 minutes before the rice is ready, add the corn and season with salt, pepper and some paprika powder. Remove the meat from the pan and immediately turn it in the herbs. Cut the chicken fillets into slices and arrange them on the tomato rice.
5
Garnish with oregano and marjoram and sprinkle with black pepper.