Prep: 5min | Cooking: 25min
Complexity: 1/5
ingredients:
(serves 4)
4 chicken breasts, each cut into 3 pieces, or 4 chicken or turkey schnitzels
2 tbsp schmalz
1/2 tsp each of rosemary, thyme, oregano, and basil (for poultry)
1.5 cups basmati rice
3 cups chicken or vegetable broth
juice from 1 lemon
1/4 tsp each of rosemary, thyme, oregano, and basil (for rice)
1 tbsp fresh parsley, chopped
200g frozen peas
100g champignons, halved and thinly sliced
method:
Melt schmalz over high heat in a deep pan or shallow pot with a lid.
Season poultry with herbs, salt and pepper, and fry for 2 min on each side until golden. Set aside on a plate.
Pour in a little stock, and scrub the bottom of the pot to remove anything left from frying the chicken. Pour in the rest of the stock, lemon juice, add herbs, 1/2 tsp salt, mushrooms and peas. Once simmering, add the rice, and give it a good mix.
Layer chicken breast on top (unless using schnitzel), cover pot with lid, and lower heat. Simmer 20 min. If using schnitzel, allow the rice and veggies to simmer 10 min before layering the schnitzels on top so they only get steamed for 10 min instead of 20.
Remove from heat and sprinkle parsley.
