Travel Stew with Vegetables and Chicken

Ingredients

• 400 g chicken breast fillet
• Salt
• pepper (ground)
• 1 tsp Paprika powder (sweet)
• 0.5 tsp ground cumin
• 1 onion
• 2 carrots
• 2 Tomatoes
• 2 red bell peppers
• 2 tbsp olive oil
• 250 g long grain rice
• 500 ml vegetable broth
• 1 cinnamon stick
• 150 g green beans
• 0.5 handful parsley

Instructions

1. 1.

   Preheat the oven to 60°C fan.

2. 2.

   Wash the poultry, pat dry and cut into about 5 cm pieces. Season with salt, pepper, ½ tsp paprika powder and ½ tsp cumin. Cover and refrigerate for about 30 minutes.

3. 3.

   Peel the onion and dice finely. Peel the carrots, quarter lengthwise and cut into bite‑size pieces. Wash the tomatoes and dice small. Wash, deseed and dice the bell peppers. Heat oil in a large pot and brown the chicken while turning for 5–6 minutes. Remove, wrap in foil and keep warm in the oven.

4. 4.

   Shortly sauté the onion, rice and carrots. Deglaze with broth, add the cinnamon stick and cover to simmer for 20–25 minutes. About 10 minutes before the end, stir in the bell peppers and tomatoes, occasionally stirring and adding more broth or water if needed.

5. 5.

   Meanwhile blanch the green beans in boiling salted water, then shock them in ice water. Wash, dry and finely chop the parsley. Mix half the parsley with the drained beans and the chicken along with its juices into the rice. Season everything with salt, pepper and paprika, remove the cinnamon stick and sprinkle the remaining parsley before serving on plates.