Rice Skillet with Chicken

Ingredients

• 400 g chicken breast fillet (2 chicken breast fillets)
• 2 white onions
• 1 Garlic clove
• 2 red bell peppers
• 1 ripe mango or alternatively ripe apricots or peaches (peeled)
• 1 saffron strand
• 1 piece fresh ginger (ca. 3 cm)
• 150 ml chicken stock
• 100 ml freshly squeezed orange juice
• Salt
• pepper (ground)
• 2 tbsp chopped parsley (or coriander leaves)
• butter
• 350 g Basmati or long-grain rice

Instructions

1. 1.

   Peel and dice the onions. Peel the garlic. Wash, halve, deseed, and dice the bell peppers. Peel the mango, cut the flesh from the pit, and dice it. Peel the ginger and grate finely.

2. 2.

   Wash the chicken breast fillets, pat dry, and cut into bite-sized pieces. Season with salt and pepper.

3. 3.

   Heat 1-2 tbsp butter in a tall pan and brown the meat on all sides (the meat should not be fully cooked). Remove and set aside warm. In the remaining fat sauté the onions (add more butter if needed). Add the peppers, mango, and ginger; press in the garlic and cook for about 5-8 minutes, stirring frequently over medium heat. Add the chicken stock and orange juice, cover, and simmer for another 5 minutes over low heat. Dissolve the saffron in a little water and add it, then season with salt and plenty of pepper. Return the chicken to the pan, cover, and cook on low heat for 2-3 minutes until done.

4. 4.

   Meanwhile, cook the rice according to package instructions. Add the rice to the skillet contents and mix well. Stir in the parsley, taste again with pepper and salt, and serve immediately.