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°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.
Preparation time:
ca. 10 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Tomato rice casserole with chicken breast recipe
Recipe type: xarchivex
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