Description
A delightful dish combining tender chicken with fresh vegetables in a creamy, flavorful sauce.
Ingredients
Scale
- 250 g Jasmine rice
- 500 ml water
- 1 pinch of salt
- 1 tsp butter (optional)
- 2 chicken breast fillets
- 1 red bell pepper
- 1 yellow bell pepper
- 1 small zucchini
- 1 onion
- 2 tbsp oil for frying
- 200 ml vegetable broth
- 200 ml cream
- 2 tbsp Ajvar (mild or spicy)
- 1 tsp sweet paprika powder
- Salt and pepper to taste
- 1 tsp cornstarch (optional, for thickening)
Instructions
- Prepare the Rice: Place the Jasmine rice in a pot and cover it with cold water. Gently rinse the rice until the water is clear. Add 500 ml of water and a pinch of salt, bring to a boil, then reduce heat and simmer for 20 minutes until water is absorbed. Stir in butter if desired.
- Sauté the Chicken and Vegetables: Wash and cut the bell peppers and zucchini into strips and chop the onion. Heat oil in a frying pan over medium heat, sauté onion until translucent, add chicken and cook until golden brown.
- Make the Sauce: Add bell peppers and zucchini to the chicken, sauté until tender. Pour in vegetable broth and simmer for 10 minutes. Add cream, season with salt, pepper, and paprika. Stir in Ajvar and cook for 5 more minutes. If a thicker sauce is desired, mix cornstarch with water and stir into the sauce.
- Serve: Plate the creamy chicken and vegetable mixture alongside the Jasmine rice and enjoy!
Notes
For storing, keep leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg