Chicken and rice pan - Kyckling- och rispanna

CHICKEN AND RICE PAN
Kyckling- och rispanna

When you are pressed for time, try this quick and easy-to-make casserole, inspired by the Mexican kitchen.

4 servings

1 tablespoon corn oil

4 to 6 skinless chicken fillets, cut in large chunks
salt, pepper
1 red or green shredded bell pepper
1 onion, cut in wedges
½ to 1 fresh chili fruit, finely chopped
1 ¼ cups long-grained rice
1 ¾ cups water
1 ¾ cups chicken bouillon
1 can whole tomatoes, 14 oz
3 tablespoons green olives, sliced

Heat up half the amount of oil in a frying pan. Brown the chicken chunks for 5 to 7 minutes on all sides. Flavour with salt and pepper and put it all on a plate. Heat up remaining oil in a large saucepan and sautée bell pepper, onion and chili pepper for about 5 minutes, stirring continuously. Add the rice and let it sautée with the vegetables for 1 minute.

Add water, bouillon and tomatoes with juice. Blend well and let the tomatoes break in the saucepan. Increase the heat and bring to a boil. Lower the heat, cover and simmer until the rice is done and the liquid has been sucked up, approx 20 minutes. Blend in the chicken after half the cooking time.

Stir in the olives and serve from the pot or in a serving bowl.

You can make this dish one day in advance. Cover it and put it in the fridge. When heating it up, dilute with a little bouillon if needed.

Enjoy!

Bella