Source
Cooking for One, by Molly Perham
Servings/Yield
1 servings
Rating
Made with MacGourmet
Design: Luka Cvrk, Solucija.com
Chicken with Rosemary
Ingredients
- 1 boneless chicken breast
- 1 tsp sunflower or vegetable oil
- 1 knob butter or margarine
- half onion, sliced
- half red bell pepper, seeded and sliced
- 1 tsp fresh rosemary
- 75 grams basmati rice
- 250 milliliters chicken stock
Method
1. Cut the chicken breast into thin strips |
2. Heat the oil in a frying pan or wok, add the chicken and stir-fry for about 5 minutes, o runtil beginning to brown. Transfer to a plate |
3. Melt the butter or margarine in the same pan, add the onion and red pepper, and cook for about 5 minutes, or until soft |
4. Add the rosemary and cook for 1 further minute. Return the chicken to the pan, add the rice and stir |
5. Pour the stock over the chicken and rice mixture and bring to the boil. Reduce the heat, cover with a tight-fitting lid and simmer gently for 20 minutes, or until the rice is tender and the liquid is absorbed. |
6. If you end up with the rice a little burned at the bottom, reduce the heat a little lower for the last 20 minutes next time, and maybe stir a bit more thoroughly. |
Categories
30 Minute