Chicken dish with rice and vegetables


Ingredients 11
Servings 4
Time

Ingredients

  • 250
    ml
    uncooked long-grain rice
  • 1
    small roast chicken
  • 1
    large onion, finely chopped
  • 30
    ml
    oil for frying
  • 5
    ml
    ground cumin (jeera)
  • 5
    ml
    ground coriander
  • 1
    bay leaf
  • 1
    green pepper, finely chopped
  • 250
    g
    button mushrooms, halved
  • 350
    ml
    chicken stock
  • 30
    ml
    cream
 

Method

 
Rinse the rice with cold water and drain. Slice the chicken meat from the carcass and cut into small pieces. Set aside. Sauté the onion in a little oil until glossy, add the cumin, coriander and bay leaf. Stir-fry for about a minute before stirring in the rice. Add the chicken stock and heat until the rice is nearly soft and done. Add the green pepper, mushrooms and chicken and heat until the chicken is warmed through and the chicken stock has been absorbed. Add the cream and mix. Serve with a green salad.
 

Read more on: poultry
 

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