← All recipes

🍽️ Chicken and Vegetable Rice Skillet

586 kcal · 30 min · 4 servings

Chicken and Vegetable Rice Skillet Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the chicken fillets under cold running water and pat them dry with a kitchen towel.
  2. 2. Cut the chicken meat into thin strips.
  3. 3. Peel the onion and the garlic clove and chop both ingredients very finely.
  4. 4. Wash the spring onions, remove the dry ends, and slice them into thin rings.
  5. 5. Wash the bell peppers, halve them, remove the inside with the seeds, and cut the flesh into strips.
  6. 6. Wash the celery, remove the tough parts, and chop the vegetable as well as the green leaves.
  7. 7. Halve the chili pepper lengthwise, remove the seeds, wash it, and chop it finely.
  8. 8. Heat the oil in a large skillet.
  9. 9. Sauté the onion, garlic, and spring onions over medium heat until they are soft and translucent.
  10. 10. Add the chicken strips and fry them for one to two minutes.
  11. 11. Stir in the bell pepper, celery, chili, and rice into the mixture.
  12. 12. Pour in the broth and add the bay leaf to the skillet.
  13. 13. Season the dish with salt and pepper.
  14. 14. Cover the skillet and let the dish simmer for about twenty minutes over low heat, stirring occasionally.
  15. 15. In the meantime, wash the tomatoes.
  16. 16. Make a cross-shaped incision in the bottom of the tomatoes with a kitchen knife.
  17. 17. Pour boiling water over the tomatoes briefly, shock them immediately with cold water, and peel off the skin.
  18. 18. Quarter the peeled tomatoes and cut them into small pieces.
  19. 19. Wash the cilantro, shake it dry, and chop the leaves.
  20. 20. Once the rice is cooked, stir in the tomato pieces and the chopped cilantro.
  21. 21. Finally, season the dish to taste with cumin, salt, and pepper.
  22. 22. Portion the chicken rice vegetable dish onto four plates and serve immediately.

Nutrition per serving