Chicken breast fillet with tomato rice recipe
Chicken Breast Fillet with Tomato Rice recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
Ingredients
| 4 | chicken breast fillets |
| salt and pepper | |
| 1 small | onion, chopped |
| oil | |
| 2 tbsp | tomato puree |
| 500 ml | vegetable stock |
| 250 g | rice |
Instructions
Season the meat with salt and pepper. In a pan, heat some oil. Fry the fillets over low-medium heat until golden all around. Switch off the heat, cover the pan with a lid and leave the pan on the hob until the rice is done.
In a saucepan, heat some oil. Sauté the onion until lucent. Add the tomato purée and stir for a minute. Stir in the rice. Deglaze with the stock and bring to a boil. Cook over very low heat until the rice is tender. Season to taste with salt and pepper.
Serve the chicken breast with the rice.
Preparation time:
ca. 10 min
ca. 30 min
easy
n/a
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