Chopped chicken with chervil rice

For 4 people
  • 500 g Chicken fillet
  • 100 g shallots
  • 150 g Mushrooms
  • 400 g Snow peas
  • 100 g Cherry tomatoes
  • 200 g long grain rice
  • Salt
  • 2 EL Oil
  • Pepper
  • 1/8 l dry white wine
  • 1/4 l Chicken bouillon (instant)
  • 1 pack (250 ml) Soy cream for cooking and refining (Cuisine; alpro soya)
  • 1 EL Butter
  • Chervil
  • crushed chilli
40 minutes
Wash the meat, pat dry and cut into cubes. Peel and halve shallots. Clean, clean and halve the mushrooms. Wash and clean the sugar snap peas and cut in half lengthways. Wash, clean and quarter the tomatoes. Prepare rice in boiling salted water according to the instructions on the packet. Heat oil in a pan. Fry the mushrooms in it for about 5 minutes, remove. Fry the meat and shallots vigorously in the frying oil, season with salt and pepper. Pour in the wine and broth and bring to the boil. Add the mushrooms and soy cream, season with salt and pepper, bring to the boil and simmer. Melt the butter in a saucepan, add the snow peas and a little water, bring to the boil. Season with salt and pepper and sauté for 3-4 minutes. Fold in tomatoes. If necessary, drain the rice and serve with sliced ​​chicken and vegetables. Garnish with chervil. Sprinkle rice with chilli
1 person approx:
  • 560 kcal
  • 2350 kJ
  • 38 g protein
  • 20 g fat
  • 52 g carbohydrates


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