Travel Stew with Chicken and Vegetables

Ingredients

• 500 g chicken breast fillet
• 1 vegetable onion
• 1 red bell pepper
• 3 tbsp Rapeseed oil
• 400 ml poultry stock
• 600 ml water
• 1 Carrot
• 150 g peas
• 150 g parboiled rice
• 4 tbsp chives sprigs
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Wash and pat dry the chicken, then cut into bite‑sized pieces. Peel and dice the onion. Wash, halve, seed, and dice the bell pepper. Wash, peel, and cube the carrot.

2. 2.

   Rinse the rice briefly in cold water. Sauté the onion in oil, add carrots, peas, and rinsed rice, pour in water, and simmer for about 15 minutes. Add the poultry stock and chicken pieces to the cooked rice.

3. 3.

   Bring the soup to a boil and cook the meat until done (about 5 minutes). Finally add the bell pepper and season with salt and pepper. Serve in a preheated bowl and sprinkle with fresh chives.