Chopped chicken with saffron rice

For 4 people
  • 120 g long grain rice
  • 1/4 TL Saffron
  • Salt
  • 600 g Chicken fillet
  • 2 EL Oil
  • 1/8 l white wine
  • 4 slices pineapple (from the can)
  • 2 small bananas
  • Pepper
  • Tabasco
  • Lemon balm
30 minutes
Put rice and saffron in approx. 300 ml salted water, bring to the boil and cover and let soak for approx. 20 minutes over low heat. Wash the chicken fillet, pat dry and cut into strips.
Heat the oil in a pan and fry the meat in it for 3-5 minutes. Deglaze with wine and steam for another 5 minutes. Drain the pineapple and cut into pieces. Peel and slice the bananas.
Add both to the meat and heat. Season everything with salt, pepper and Tabasco. Arrange rice and sliced ​​chicken on plates and serve garnished with lemon balm if you like.
1 person approx.:
  • 400 kcal
  • 1680 kJ


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