Peperonata with chicken and rice
0.7k 12 минут -
Bright in taste and appearance peperonata with chicken and juicy peppers cooks in just 12 minutes! That's how much cooked basmati rice bags from “Mistral”. But more is needed!
Ingredients for Peperonata with chicken and rice
- Figure - 2 pack.
- Chicken fillet - 300 g
- Leek - 1/2 PCs
- Red sweet pepper - 2 PCs
- Pepper green - 1/2 PCs
- Olives - 8 PCs
- Capers - 1 tsp.
- Dry white wine - 150 ml
- Butter - 25 g
- Vegetable oil - 1 tbsp
- Oregano - 1/2 tsp.
- Basil - 1/2 tsp.
- Sugar - 1 depot.
- Salt - to taste
Step by step instruction of cooking Peperonata with chicken and rice
Peperonata with rich flavor goes well with basmati rice from the “Mistral” – I took two bags – three servings at the time.
To supply water for rice. Rinse the vegetables and slice all into strips, olives cut into slices. Also, large julienne cut chicken.
Drop the rice into boiling water, time and heat the olive oil in a frying pan. Lightly fry the onion and pepper.
Add strips of fillet, black olives and capers. Stir fry until the chicken becomes thoroughly opaque.
Pour in wine, add sugar and salt, add spices – if they are dry. If fresh, then sprinkle them on peperonata at the end. On high heat boil down the wine to half its volume.
To turn off the heating and put on top a piece of butter to be melted and mixed with wine sauce
Rice drain and allow to flow around.
Carefully open the bags, spread the hot rice on plates and serve with hot peperonity. Additional herbs and fresh vegetables are welcome.