• kcsimos

carroty rice with chicken

Prep: 10min | Cooking: 30min

Complexity: 2/5


(serves 4)

  • 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.

#rice #poultryrice #greenhornofplenty


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