Rice with Chicken and Vegetables

Ingredients

• 500 g chicken breast fillet
• 1 onion
• 2 Garlic cloves
• 3 spring onions
• 2 red bell peppers
• 1 stalk Celery
• 2 chili peppers
• 3 tbsp olive oil
• 250 g long-grain rice
• 500 ml chicken broth
• 1 bay leaf
• Salt
• Pepper
• 4 tomatoes
• 4 stems coriander
• 0.5 tsp ground cumin

Instructions

1. 1.

   Rinse the chicken fillets under cold water, pat dry and cut into strips. Peel and finely chop the onion and garlic. Wash, trim and slice the spring onions into rings.

2. 2.

   Wash the bell peppers, halve them, remove seeds and cut into strips. Wash, trim and finely chop the celery stalk and its green parts. Halve the chili peppers lengthwise, deseed, wash and chop.

3. 3.

   Heat oil in a pan. Sauté onion, garlic and spring onions over medium heat until translucent. Add chicken and cook for 1–2 minutes. Mix in bell pepper, celery, chili, rice. Pour in broth, add bay leaf, season with salt and pepper. Cover and simmer gently for about 20 minutes, stirring occasionally.

4. 4.

   Meanwhile wash the tomatoes. Score them crosswise with a kitchen knife, blanch in boiling water for a few seconds, shock in cold water and peel. Quarter the tomatoes and cut into pieces. Wash coriander, shake dry and chop leaves. When the rice is cooked, fold in tomatoes and coriander. Season with cumin, salt and pepper.

5. 5.

   Serve the rice with chicken and vegetables on four plates immediately.