Baked Chicken Rice

Ingredients

• 500 g chicken breast fillet
• 150 g pineapple chunks
• 1 tsp curry powder
• 1 Zucchini
• 1 Garlic clove
• Salt
• Pepper
• 50 ml white wine
• 250 g long grain rice
• saffron strands
• 1 tbsp oil
• 100 g Mozzarella
• 1 star anise
• 1 onion
• 1 bay leaf
• 2 kaffir lime leaves

Instructions

1. 1.

   Cook the rice with saffron, bay leaf, kaffir lime leaves and star anise in 1 l of boiling salted water until slightly grainy. Meanwhile peel and finely chop the onion and garlic. Wash the zucchini and cut into sticks. Cut the chicken into bite‑sized pieces. Sauté the onions in hot oil until translucent, then add the chicken and zucchini and quickly brown them, seasoning with salt, pepper and curry.

2. 2.

   Deglaze with white wine and set aside. Drain the rice, mix it with pineapple, chicken and zucchini, season to taste, and transfer the mixture into a greased baking dish. Let the mozzarella drain, slice thinly, and lay the slices over the chicken‑rice mixture in the baking dish. Bake in a preheated oven at 180 °C (convection) for about 15–20 minutes until golden.

3. 3.

   Serve hot with a fresh salad or steamed vegetables.