Rice pan with chicken filet

Name: Rice pan with chicken filet
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 150 g Long grain rice; 7-10 Tbsp Salt; 1 medium onion; 1 (approx. 200 g) red pepper; 1 collar (approx. 175 g) Spring onions; 2 Chicken fillets (approx. 120 g each); 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 7-10 Tbsp Sweet peppers; 100 g frozen peas; 1/2 package (100 g) sour cream; 7-10 Tbsp Parsley and thyme; 7-10 Tbsp to garnish

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

150 g Long grain rice
7-10 Tbsp Salt
1 medium onion
1 (approx. 200 g) red pepper
1 collar (approx. 175 g) Spring onions
2 Chicken fillets (approx. 120 g each)
7-10 Tbsp Pepper
2 TABLESPOONS Oil
7-10 Tbsp Sweet peppers
100 g frozen peas
1/2 package (100 g) sour cream
7-10 Tbsp Parsley and thyme
7-10 Tbsp to garnish

Directions

1
Cook the rice in salt water for 15-20 minutes. In the meantime peel and finely dice the onion. Wash and clean the bell peppers and cut them into large cubes. Clean and wash spring onion and cut into coarse rings.
2
Wash the chicken fillets and pat them dry. Season with salt and pepper. Heat oil in a coated pan and fry the chicken fillets in it on both sides at medium heat for about 8 minutes.
3
Sprinkle with paprika and sauté. Remove the chicken fillets and keep warm. Steam onion in the frying fat. Add paprika, spring onions and peas. Stir-fry. Season with salt and pepper.
4
Add rice and fry briefly. Cut the chicken fillets open and arrange them on the rice. Add sour cream and sprinkle with paprika powder. Garnish with parsley and thyme.