Description
Bright in taste and appearance peperonata with chicken and juicy peppers cooks in just 12 minutes! That's how much cooked basmati rice bags from “Mistral”. But more is needed!
Ingredients
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Figure
2 pack
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Chicken fillet
300 g
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Leeks
0.5 piece
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Red sweet pepper
2 piece
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Pepper green
0.5 piece
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Olives
8 piece
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Capers
1 tsp
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Dry white wine
150 ml
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Butter
25 g
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Vegetable oil
1 Tbsp
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Oregano
0.5 tsp
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Basil
0.5 tsp
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Sugar
1 pinch
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Salt
Cooking
Peperonata with rich flavor goes well with basmati rice from the “Mistral” – I took two bags – three servings at the time.
To supply water for rice. Rinse the vegetables and slice all into strips, olives cut into slices. Also, large julienne cut chicken.
Drop the rice into boiling water, to time and to heat the olive oil in a frying pan. Lightly fry the onion and pepper.
Add strips of fillet, black olives and capers. Stir fry until the chicken becomes thoroughly opaque.
Pour in wine, add sugar and salt, add spices – if they are dry. If fresh, then sprinkle them on peperonata at the end. On high heat boil down the wine to half its volume.
To turn off the heating and put on top a piece of butter to be melted and mixed with wine sauce
Rice drain and allow to flow around.
Carefully open the bags, spread the hot rice on plates and serve with hot peperonity. Additional herbs and fresh vegetables are welcome.
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