Tomato rice casserole with chicken breast recipe

Tomato Rice Casserole with Chicken Breast recipe

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♼ Recipe origin is unknown. Tomato rice casserole with chicken breast recipe, recipe Rating: 4.7
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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