Chicken Breast on Rice

Ingredients

• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 350 g long grain rice
• 1 tbsp Tomato Paste
• 700 ml poultry broth
• Salt
• Pepper
• 2 bell peppers (red and green)
• 4 chicken breast fillets (about 120 g each)
• 80 g shredded cheese (e.g., cheddar)
• 2 Spring Onions

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Sauté in 1 tbsp hot oil until translucent. Add rice briefly, then stir in tomato paste. Deglaze with about 500 ml broth, season with salt and pepper, and simmer for about 25 minutes until cooked. Add more broth if needed; it should be fully absorbed by the end. Wash, halve, peel (preferably with a vegetable peeler), and dice bell peppers. Add them to the rice during the last ~10 minutes of cooking.

2. 2.

   Preheat oven to grill mode.

3. 3.

   Rinse chicken, pat dry, season with salt and pepper. Brown in remaining oil in a non-stick pan until golden. Cook on low heat for 6-8 minutes until done. Remove from pan, rest briefly, then slice into strips.

4. 4.

   Season rice and place on a plate or in a pan. Arrange sliced chicken fan‑like over the rice and sprinkle with cheese. Grill for 4-5 minutes to gratinate.

5. 5.

   Wash spring onions, trim ends, and cut into rings. Serve the grilled chicken topped with spring onion rings.