Not only is chicken with rice and vegetables a fantastic recipe for a quick dinner, but it’s also a true feast for the whole family. Various vegetables can be used to produce this meal. Perfectly reheated the following day.
Ingredients:
- 900 g chicken breast – about 1.5 breasts
- 1 cup white rice, e.g. basmati – 230 g (weight of dry rice)
- 1 red pepper – about 240 g
- One green pepper or zucchini, approximately 320 g
- 1 yellow zucchini or pepper – about 220 g
- Six garlic cloves, or roughly 30 g
- 4 tablespoons olive oil or other oil for frying – 40 ml
- spices: 2 teaspoons Italian herb mix, 1 teaspoon salt, half teaspoon pepper, sweet paprika, sugar and chili.
Chicken with rice
Step 1: Get the meat ready and seasoned.
Remove all cartilage and veins from one and a half chicken breasts, then chop them into bite-sized pieces that are roughly the same thickness and size. Finally, coat the chicken with two teaspoons of an Italian herb mixture, one teaspoon each of salt, pepper, and sweet paprika. Then mix the vegetables with sugar and chile.
Advice: You can substitute meat from chicken quarters or only the drumsticks, possibly with skin.
Step 2: Cook the pieces of chicken.
Warm up a big skillet with a substantial base. For frying, add roughly 4 tablespoons of olive or other vegetable oil. Fry the chicken pieces (without the cover) for a total of 10 to 12 minutes, or until the meat is done. During this time, flip the meat pieces occasionally. Take out of the pan only the meat (temporarily, onto a separate dish). Set aside the hot fat.
Step 3: Cook every vegetable.
After adding the meat to the skillet, add all of the finely chopped vegetables. You can add a bit more oil if there’s not enough fat remaining in the pan. After cleaning, chop the pepper into small pieces. Young zucchini should have both ends cut off before being chopped into half-slices. Cut the garlic cloves into slices after peeling them. Half a teaspoon of sugar and chili powder should be sprinkled over the vegetables.
Stir the pan’s contents. Let the vegetables sauté for ten to twenty minutes, stirring them occasionally to ensure they are cooked through. After ten minutes, I switch them off so they stay crispy and firm. You can, however, fry them for a longer period of time if you’d like.
Advice: Feel free to use just other colored peppers in place of the zucchini. By adding broccoli florets to the dish, you can vary its flavor.
Step 4: Prepare the rice.
Get the rice cooked. Loose basmati rice was my choice. A glass containing 230 grams of dried rice. The 620 grams of cooked rice were weighed. Additionally, you are welcome to prepare two or three bags of rice in 100-gram sachets or to select a different variety of rice, such red or wild. After cooking, transfer the rice to a bowl and cover with a plate.
Step 5: Mix ingredients and proceed to serve.
Lastly, just mix the cooked rice, fried veggies, and pieces of fried chicken (together with the sauce that has accumulated at the bottom). You can either stir everything together and serve it that way or you can fry everything for a few more minutes. Check the chicken’s flavor with the rice and veggies before serving, and if needed, add extra carefully chosen spices.
Advice: You can also use some canned green peas or corn at the end.
Delicious!
