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🍽️ One-Pot Rice with Chicken and Peppers

532 kcal · 30 min · 4 servings

Ingredients

• 400 g chicken breast fillet
• 2 shallots
• 1 clove garlic
• 1 red bell pepper
• 2 tbsp olive oil
• 250 g parboiled rice
• 400 ml poultry broth
• 800 g chopped tomatoes (can)
• 120 g frozen peas
• salt
• pepper
• 1 tsp sweet paprika powder

Instructions

1. 1. Pat the chicken dry with a paper towel.
2. 2. Cut the meat into cubes of about 2 cm.
3. 3. Peel the shallots and garlic.
4. 4. Finely dice the shallots and garlic.
5. 5. Remove the seeds and core from the peppers.
6. 6. Wash the peppers.
7. 7. Cut the peppers into pieces of about 2 cm.
8. 8. Heat the oil in a pot.
9. 9. Fry the chicken over high heat for 3 to 4 minutes on all sides.
10. 10. Remove the chicken from the pot.
11. 11. Add the shallots and garlic to the pot.
12. 12. Sauté the shallots and garlic over medium heat for 2 to 3 minutes until translucent.
13. 13. Add the peppers and rice to the pot.
14. 14. Sauté the peppers and rice for 2 to 3 minutes.
15. 15. Deglaze the mixture with the broth.
16. 16. Add the chopped tomatoes to the pot.
17. 17. Simmer everything over low heat for 10 to 15 minutes.
18. 18. Stir the dish occasionally while cooking.
19. 19. Return the chicken to the pot.
20. 20. Cook the chicken for another 5 minutes.
21. 21. Stir the peas into the dish.
22. 22. Season with salt, pepper, and paprika powder.
23. 23. Simmer the dish for another 3 to 4 minutes.
24. 24. Cook until everything is done.
25. 25. Serve the rice on plates.

Nutrition per serving

• kcal: 532
• Protein: 39 g · Fett/Fat: 12 g · Carbs: 65 g