Chicken & Rice
The English Kitchen
The English Kitchen
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Ingredients

  • 4 boneless, skinless chicken breasts, all roughly the same size
  • fine sea salt and freshly ground black pepper to taste
  • 2 TBS oil (I use rapeseed)
  • 1 medium onion, peeled and finely chopped
  • 315 g long grain rice, uncooked (1 1/2 cups)
  • 3/4 tsp garlic powder
  • 4 medium carrots, peeled and sliced
  • 830 ml chicken stock (3 1/2 cups)
  • 150 g frozen petit pois (1 cup frozen baby peas)
  • 2 TBS fresh lemon juice
  • 1 TBS minced fresh parsley
  • ground sweet paprika and more parsley to sprinkle, optional

Instructions

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