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🍽️ Chicken and Vegetable Pot with Rice

695 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the carrots thoroughly.
  2. 2. Peel the carrots.
  3. 3. Cut off the ends of the carrots.
  4. 4. Slice the carrots.
  5. 5. Rinse the cauliflower.
  6. 6. Break the cauliflower into small florets.
  7. 7. Clean the mushrooms with a kitchen towel.
  8. 8. Quarter the mushrooms.
  9. 9. Wash the parsley.
  10. 10. Shake the parsley dry.
  11. 11. Remove the thick stems from the parsley.
  12. 12. Finely chop the parsley.
  13. 13. Rinse the chicken fillet.
  14. 14. Pat the chicken fillet dry with kitchen paper.
  15. 15. Cut the chicken fillet into strips.
  16. 16. Season the chicken with salt and pepper.
  17. 17. Heat 1 tablespoon of butter in a pan over medium heat.
  18. 18. Fry the chicken for about 4 minutes.
  19. 19. Remove the chicken from the pan.
  20. 20. Set the chicken aside.
  21. 21. Bring 700 milliliters of salted water to a boil in a pot.
  22. 22. Add the rice to the boiling water.
  23. 23. Cook the rice for about 10 minutes.
  24. 24. Cook the rice until it is soft.
  25. 25. Reheat the pan with 1 tablespoon of butter over medium heat.
  26. 26. Fry the prepared vegetables together with the frozen peas for about 4 minutes.
  27. 27. Dust the vegetables with flour.
  28. 28. Deglaze the vegetables with wine.
  29. 29. Let the liquid reduce for about 2 minutes.
  30. 30. Add broth and cream.
  31. 31. Cook the vegetables covered for about 6 minutes until soft.
  32. 32. Add the chicken to the vegetables.
  33. 33. Add the parsley to the vegetables.
  34. 34. Warm the mixture for about 3 minutes.
  35. 35. Season the dish to taste.
  36. 36. Press the rice into cups.
  37. 37. Turn the rice out onto plates.
  38. 38. Arrange the chicken and vegetable pot on top of the rice.
  39. 39. Serve the dish.

Nutrition per serving