Recipes

Ingredients

• 1.1 lb (500g) chicken breast
• 1 cup rice
• chicken bouillon or water
• 1 red bell pepper
• 1 green bell pepper
• scallions and leeks
• zucchini
• celery root
• eggplant
• cherry tomatoes
• tomato juice
• vegetable seasoning powder, salt, pepper, sweet paprika, basil
• oil

Steps

1. Cook the rice in chicken bouillon or water until it softens.
2. Prepare and chop all the vegetables into larger chunks: bell peppers, scallions, leeks, zucchini, celery, eggplant, and cherry tomatoes.
3. Cut the chicken breasts into smaller pieces.
4. Heat oil in a skillet or deep pot, and sauté the chicken and chopped vegetables, stirring occasionally.
5. Season with salt, pepper, vegetable seasoning powder, sweet paprika, and basil to taste.
6. Combine the partially cooked rice (along with a little of the cooking liquid) with the sautéed meat and vegetables.
7. Mix all ingredients well and transfer them to a baking pan or a casserole dish.
8. Pour tomato juice over the top and add a bit more seasoning if needed.
9. Bake in an oven preheated to 200 degrees Celsius until the excess liquid evaporates and a nice crust forms.