Tomato rice casserole with chicken breast recipe

Tomato Rice Casserole with Chicken Breast recipe

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Ingredients
500 g | chicken breast, sliced |
salt and pepper | |
4 tbsp | oil |
some | paprika powder |
4 tbsp | sherry |
250 ml | vegetable stock |
2 clove(s) | garlic, minced |
2 | onions, chopped |
2 | yellow bell peppers, sliced |
250 g | parboiled rice |
400 ml | tomato juice |
Instructions
Preheat the oven to 225°CIn 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.
Preparation time:
ca. 10 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a
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Reference: Tomato rice casserole with chicken breast recipe
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