Description
Easy to prepare, but delicious and hearty dish.
Ingredients
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Chicken breast
300 g
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Figure
1 cup
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Corn
0.66 can
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Green peas
0.66 can
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Sweet pepper
1 piece
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Onion
1 piece
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Garlic
3 tooth
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Ginger
15 g
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Turmeric
1 tsp
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Butter
2 Tbsp
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Vegetable oil
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Salt
-
Peppers red hot chilli
Cooking
So, start fantasy on the theme of risotto and Indian dishes.
Chicken breast (without skin) cut into cubes and quickly fry in hot vegetable oil (what you prefer) until just brown. Remove the fried chicken and toss in oil, finely chopped onion, garlic and ginger (ginger is best to chop with a knife, not to RUB on a grater) and fry until Golden brown.
Fig - needs a good. I had a yellow long grain Thai rice.
Wash, discard in a colander to drain the water. Wet rice to throw in the fried onions, add the butter and turmeric. Fry while stirring until the grains of rice become translucent.
Add chicken meat, corn, peas, cut small cubes Bulgarian pepper and fry for another 2-3 minutes all together. It is possible the corn and peas to drain from the brine very carefully, getting corn or pea pickle in a dish it will not spoil.
Fill with water to just cover the food (approximately 1.5 cups), salt, pepper, allow to boil 1-2 min. to evaporate the water at a rapid boil. Then diminish heat to low, close tight lid and keep for 20 mins, stirring.
Ready, Bon appetit!
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