Tomato rice casserole with chicken breast recipe
Tomato Rice Casserole with Chicken Breast recipe
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|500 g||chicken breast, sliced|
|salt and pepper|
|250 ml||vegetable stock|
|2 clove(s)||garlic, minced|
|2||yellow bell peppers, sliced|
|250 g||parboiled rice|
|400 ml||tomato juice|
Preheat the oven to 225°C
In a saucepan, heat 1 tablespoon of oil. Add the chicken and fry over low heat for 5 minutes from all sides. Season with salt and paprika powder. Pour in the sherry and 10 tablespoons of the stock. Cover and stew for 10 minutes.
In a separate saucepan, heat 2 tablespoons of oil. Add the garlic and the onions. Fry over low heat until soft. Stir in the bell peppers and the rice. Cook for 5 minutes. Pour in the remaining stock and the tomato juice. Season with salt and pepper. Cover and simmer over low heat for 15 minutes.
Coat a casserole with the remaining oil. Pour in the rice and the liquid. Cover with the chicken and its liquid. Bake for 15 minutes. Serve warm.
ca. 10 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
Calories per portion:
Reference: Tomato rice casserole with chicken breast recipe
Recipe type: xarchivex
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