A simple recipe for rice with chicken breast fillet and vegetables. Everything comes together incredibly quickly, and the result is delicious and hearty! Instead of chicken breast fillet, you can use fattier parts of the chicken — for example, meat cut from chicken thighs or drumsticks. But it turns out absolutely wonderful even with chicken breast fillet!
Ingredients:
- 150 g onion
- 150 g carrots
- 150 g chicken breast fillet
- 150 g long-grain rice (1 cup)
- vegetable oil for frying
- 1/3 tsp turmeric
- salt
- pepper
Peel the onion and chop it in a food processor (or mince it finely by hand).
Peel the carrots and chop them in a food processor (or grate them on a fine grater).
Cut the fillet into cubes.
In a heavy-bottomed pot, sauté the onion in vegetable oil for about 5 minutes.
Add the carrots and cook for 5 minutes.
Add the fillet and cook for 10 minutes, stirring occasionally.
Add the rice and stir to combine.
Add three cups of water (three times the amount of rice).
Season with salt, pepper, and turmeric. Stir, cover with a lid.
Once it comes to a boil, reduce the heat to the lowest setting. Without stirring, cook for about 20 minutes (or until the water has been absorbed).
Before serving, you can sprinkle with fresh herbs.
Rice with chicken breast fillet and vegetables is a simple, hearty dish the whole family will love!
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