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Chicken rice pan from one pot

Chicken rice pan from one pot

Preparation time:
35 min
Difficulty level:

Nutritional values:

83 g
40 g
14 g


Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)2 ½ (50 g)
Onion (fresh)Onion (fresh)¼ (25 g)
Water (still)Water (still) 250 ml
Pepper (black)Pepper (black) 1 Pinch(s)
sour cream, sour cream (24% fat)sour cream, sour cream (24% fat) 50 g
Chicken breast, chicken breast fillet (organic quality)Chicken breast, chicken breast fillet (organic quality) 125 g
Vegetable brothVegetable broth 1 Tablespoon
Rice (raw)Rice (raw) 100 g
Zucchini (fresh)Zucchini (fresh)½ (105 g)


Step 1:
Peel the onion, chop finely and fry in a pan. Cut chicken into bite size pieces. Once the onion looks golden brown, add the meat and let everything continue to brown well.
Step 2:
Add the rice and pour in the broth. Either pour all the broth at once, or fill up gradually and let it boil away until the rice is done .
Step 3:
Wash and cut the cherry tomatoes and the zucchini. Only add towards the end of the cooking time, otherwise it will be too mushy.
Step 4:
When the rice is cooked, add the sour cream and season with pepper. Since the broth is salty enough, no more salt is actually needed.

Macronutrient distribution:

The recipe Chicken rice pan from one pot is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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