Fast chicken pan "mediterran" with rice timbale
Time
Total preparation time: 20 min.
If I have enough time, I like to cook elaborate dishes. I use as good as no prepared food and the more? Tinkering? a recipe requires, the more pleasure it gives me. Preparing food in the sense of? Slow food? so be quiet time consuming and detail-loving. But if you want to go fast, I'll go back to a handful of simple dishes. I would like to share one of these with you here. The preparation is simple and should also be easy for novice cooks. Add to that the small amount of time of about 20 minutes and above all: it is delicious.
Ingredients for four people
- 2 chicken breast fillets (about 500 g)
- 2 beautiful peppers, color at will
- 200 g mushrooms, white or brown
- 250 g Basmati rice
- ¼ liter hot chicken broth
- 1 dash of cream or cream (does not have to, but tastes good)
- 1 tablespoon tomato paste
- 1-2 tablespoons of dried Italian herbs (of course, also fresh or frozen)
- black pepper
- Pepper pink
- Oil, margarine or vegetable cream for searing
preparations
- Rinse the meat with water, pat dry with household paper and cut into bite-sized pieces.
- Wash the peppers, free from the stalk, partitions and seeds and dice.
- With a soft brush any earth residues are removed from the mushrooms. I prefer stewing the mushrooms, but you can also use the stems. Halve or quarter the clean mushrooms, depending on their size, and cut into thin slices. Tip: Go super fast with an egg cutter. That was all about schnibbelei.
- Put the rice in a fine strainer and wash thoroughly to remove the excess starch. Drain and place in a saucepan with a teaspoon of salt and 600 ml of cold water.
preparation
Since the rice and the pan dish are prepared in parallel, I first put a lid on the rice pot (important) and switch the stove plate to maximum power. The lid should not be removed during the entire cooking process. It is best to use a glass lid to look into the pot without opening it.
Heat some oil (margarine, vegetable cream) in a pan with a high rim. Add the meat and sauté while stirring. As soon as the meat takes on some color, add the peppers and reduce the heat to two-thirds. Fry for two minutes, do not forget to stir. Now come the sliced mushrooms in the pan and are stirred. Meanwhile, the rice should boil bubbly. Turn the temperature back to half power and continue to simmer.
Use the spatula to expose a small spot on the bottom of the pan and put the tomato paste into it. Flatten the pith and sauté briefly: This is how it can be? Taste will develop better and will not be bitter. In between, look for the rice. If you can not see any more water and make small holes in the rice, turn off the heat, slide the pot to one side and let it rest. Back to the pan content: Add the dried herbs, grate pepper and dust a teaspoon of paprika over it. Stir well and continue to simmer for two minutes. Then deglaze with the hot chicken stock, stir and simmer.
So, almost done. In order to offer the well-known eye a small highlight, I serve the rice as Timbale. The term comes from the French and means "Kesselpauke". A rice timbale looks great and is done as follows: Remove the lid from the rice pot, stir the rice and let it evaporate briefly. Rinse a small cup of coffee or tea with cold water to prevent the rice from sticking. You can also bake the cup, but it will be "buttery" for me. Fill the cup with rice and press the rice firmly with the back of the spoon. Pick up a plate, turn it over, press the cup filled with rice from below and turn it back to its normal position. Gently lift up the cup and you're done. Before the next Timbale, rinse the cup again with cold water.
Add a dash of cream or cream to the prepared pan dish, stir in and add to the rice timbale in portions on the plate. For a nice look, some paprika powder can be dusted on the rice. And no, I did not forget the salt when cooking. The broth makes the food really salty enough. As can be seen in the photo, but is a salt keg on the table. Anyone can spice it up as they please. I only use a spoon for this meal (also seen in the photo). This is actually Asian standard, but also fits very well here, because there is nothing to cut on the plate. Have fun cooking and enjoy your meal!
