Chicken with rice and vegetables is a real feast for the whole family and a great recipe for a quick dinner. This meal can be prepared with a variety of vegetables. It reheats perfectly the next day.
Ingredients for Chicken with Rice
- 900 g chicken breast – e.g., 1.5 breasts
- 1 cup of white rice, e.g., basmati – 230 g (weight of dry rice)
- 1 red pepper – about 240 g
- 1 green zucchini or pepper – about 320 g
- 1 yellow zucchini or pepper – about 220 g
- 6 cloves of garlic – about 30 g
- 4 tablespoons of olive oil or other frying oil – 40 ml
- Sspices: 2 teaspoons of a mixture of Italian herbs; 1 teaspoon of salt, half a teaspoon of pepper, sweet paprika, sugar and chili
Chicken with rice
Step 1: Prepare and season the meat
Clean one and a half chicken breasts of any cartilage and veins, then cut into small pieces of similar thickness and size (n for one bite) and cover with spices (2 teaspoons of a mixture of Italian herbs; 1 teaspoon of salt, half a teaspoon of pepper, sweet paprika). Then add sugar and chili to the vegetables.
Tip: Chicken breasts can be replaced with meat (maybe with skin) cut from chicken quarters or just from the drumsticks.
Step 2: Fry the chicken pieces
Heat a large frying pan with a thick bottom. Add about 4 tablespoons of olive or other vegetable oil. Fry the chicken pieces for about 10-12 minutes (or until the meat is cooked), turning the pieces of meat every few minutes (without the cover). Remove only the meat from the pan (for a moment, onto a separate plate). Leave the heated fat aside.
Step 3: Fry all the vegetables
Place all the finely chopped vegetables in the pan after the meat. If there is not enough fat left in the pan, you can add a little more oil. Clean the pepper and cut it into bite-sized pieces. Cut off both ends of the young zucchini and cut them into half-slices. Peel the garlic cloves and cut them into slices. Sprinkle the vegetables with sugar and chili—half a teaspoon each.
Mix the contents of the pan. Fry the vegetables without a cover for 10-20 minutes, stir them every few minutes, and check the degree of frying. I turn them off after 10 minutes to keep them firm and crispy. However, you can fry them longer, according to your taste.
Tip: You can omit the zucchini and use only peppers of different colors. You can also diversify the dish by cooking broccoli florets.
Step 4: Cook the rice
Cook the rice. I chose loose basmati rice. A glass of dry rice weighed 230 grams. The cooked rice weighed 620 grams. You can also feel free to cook two or three bags of rice in 100 gram sachets or choose other rice, e.g. red or wild. Place the cooked rice in a bowl and cover it with a plate.
Step 5: Combine ingredients and serve
Finally, combine the fried chicken pieces (together with the sauce collected at the bottom), cooked rice, and fried vegetables. Either mix everything and serve or fry all the ingredients again for a few minutes. Before serving, check the taste of the chicken with rice and vegetables and add more selected spices if necessary.
Tip: At the end, add some canned corn and/or green peas.
Enjoy your meal.
