Pilaf Rice with Chicken Breast

Ingredients

• 400 g chicken breast fillet
• 1 bunch spring onions
• 1 yellow bell pepper
• 2 Garlic cloves
• 250 g tomatoes
• 3 tbsp sunflower oil
• 1 dried chili pepper
• 1 can ground saffron
• 0.125 l poultry stock
• 40 g raisins
• 250 g long-grain rice
• 40 g pine nuts
• Salt
• black pepper (freshly ground)
• 0.5 tsp ground cumin
• 0.5 bunch Parsley
• 200 g yogurt
• 1 tsp cumin

Instructions

1. 1.

   Cut the chicken into about 1 cm cubes. Clean and wash the spring onions, then slice the tender green parts into thin rings. Wash the bell pepper, remove the stem and seeds, and cut into strips. Peel and finely chop the garlic.

2. 2.

   Blanch the tomatoes in boiling water, then peel off the skins. Dice the tomatoes small, removing any stem remnants.

3. 3.

   Heat the oil in a pan. Sauté the chicken with the bell pepper strips, spring onion rings, and garlic over high heat for about 4 minutes. Crumble the chili pepper. Stir the saffron into the poultry stock. Add the stock to the meat and bring to a boil.

4. 4.

   Add the chili pepper, raisins, rice, pine nuts, tomatoes, and almost ½ l water. Season with salt, pepper, and cumin. Cover and simmer over low heat for about 25 minutes, stirring occasionally or adding more water if the rice becomes too dry.

5. 5.

   Before serving wash, dry, and finely chop the parsley. Sprinkle it over the pilaf. Mix the yogurt with cumin in a small bowl and serve alongside.