Créé avec l’IA
Chicken Provençal Rice
60 min 578 kcal par portion Moyen
Ingrédients
4 Portions
- chicken breast600 g
- long grain rice250 g
- red bell pepper1 piece (approx. 150g)
- yellow bell pepper1 piece (approx. 150g)
- onion1 medium (approx. 110g)
- garlic2 cloves (approx. 6g)
- canned diced tomatoes400 g
- olive oil2 tbsp (approx. 28ml)
- dried thyme1 tsp (approx. 1g)
- dried rosemary1 tsp (approx. 1g)
- chicken stock750 ml
- fresh basil10 g
- saltto taste
- black pepperto taste
Instructions
- 1
Cut the chicken breast into bite-sized pieces and season with salt and pepper.
- 2
Dice the red and yellow bell peppers, chop the onion, and mince the garlic cloves.
- 3
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- 4
Add the chicken pieces and cook until browned on all sides, about 5-6 minutes. Remove the chicken and set aside.
- 5
In the same pan, add the chopped onion and cook for 2-3 minutes until softened.
- 6
Add the minced garlic and cook for another 1 minute until fragrant.
- 7
Stir in the diced red and yellow bell peppers and cook for 3-4 minutes until slightly softened.
- 8
Add the long grain rice to the pan and stir to coat the grains in the oil and vegetables.
- 9
Pour in the canned diced tomatoes, dried thyme, and dried rosemary. Stir well to combine.
