• 6servings
  • 70minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, D, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 45g butter

  2. 1 small onion, chopped

  3. 1 (400g) tin whole peeled plum tomatoes, drained and chopped

  4. 250ml water

  5. 1/2 green pepper, chopped

  6. 115g mushrooms, sliced

  7. 1 tablespoon chopped fresh parsley

  8. 1 teaspoon paprika

  9. 1 tablespoon salt

  10. 1/4 teaspoon ground black pepper

  11. 185g uncooked long-grain white rice

  12. 85g green olives, sliced

  13. 4 skinless, boneless chicken breast fillets

Instructions Jump to Ingredients ↑

  1. Melt butter in a large frying pan over medium heat. Add onion and saute until lightly browned. Stir in tomatoes, water, pepper, mushrooms, parsley, paprika, salt, pepper, rice and olives. Arrange chicken in frying pan, cover and bring to the boil.

  2. Reduce heat to medium low and simmer for 1 hour. Note: If chicken is cooked through but rice is unfinished, remove chicken and let rice finish cooking; to serve, slice chicken and lay on top of cooked rice.


Send feedback