carroty rice with chicken
Prep: 10min | Cooking: 30min
250g chicken/turkey - schnitzel, breast or boneless thigh (schnitzel cooks fastest)
2 onions, finely chopped
3 carrots, finely grated
olive oil, salt, pepper
250g jasmine rice
5 strands saffron, or 1 tsp curry powder
1 laurel leaf
2 tsp paprika
Heat olive oil in a frying pan. Season poultry with salt, pepper and 1 tsp paprika. Fry the meat and once browned on one side, flip over, then reduce heat to a simmer, cover with lid and cook for 10 min until cooked through.
Meanwhile, heat some olive oil in a crock pot. Fry onion and carrots with 1/4 tsp salt until onions are soft. Add rice and 1 litre water, laurel and saffron (or curry powder). Once boiling, reduce to a simmer on low heat, uncovered, 10 min.
Remove poultry from pan, shred/ dice, return to pan and allow meat to absorb the sauce in the pan.
After the rice has been simmering for 10 min, add the poultry and the remaining 1 tsp paprika. Allow to simmer another 10 min, mixing a little more often than before so as to avoid the rice sticking to the bottom of the pot.
Season with salt and pepper.