I don’t really care who exactly created this recipe back in the 1890s – I love it that it’s fools-proof, quick and easy to make.
Recipe serves 2 adults.
- 300g Cooked and Diced Chicken Fillet
- Knob of Butter
- Sliced or Diced Mushrooms
- Sliced or Diced Red Pepper
- Sliced or Diced Onion
- Pinch of Vegetable Stock Cube
- Pinch of Ground Pepper
- Dash of White Wine (it’s completely optional)
- 200-250ml of Cream
- 150g Basmati Rice
In the heated frying pan melt the knob of butter. Then toss and sauté onions, peppers and mushrooms in it.
When veggies are cooked, toss the roughly chopped and cooked chicken breast fillets into the same pan and cook until it heats through. Here you can season the dish with some veggie stock and ground pepper. I like to add a dash of white wine and let it bubble away. You can start cooking the rice now in the separate pot at about this time too (it usually takes around 10 minutes for the rice to cook perfectly form the moment it starts bubbling).
Add some cream and let it bubble again and simmer down a little bit until it becomes nice and sort of “saucy” consistency looking. Yummy!
Strain the rice and share it in the heated serving plates (you can warm the plates up in the microwave for two minutes or in the oven) and pour the sauce over or on the side of that bed of rice. Enjoy!
P.S. You can get creative and serve the sauce over the pasta. I also like to have it with some buttered slices of bread.