| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Jude1 |
4 |
servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 2 |
ts |
Butter |
| 400 |
g |
Boneless chicken; skinned and cut |
|
|
; into 2 cm cubes |
| 1 |
|
Onion; finely chopped |
| 1 1/2 |
c |
Long grain rice or Arborio rice |
| 1 |
pk |
MAGGI Chicken Noodle Soup Mix |
| 3 |
c |
Boiling water |
| 1 |
|
Roasted red pepper; skinned and cut |
|
|
; into strips |
| 2 |
tb |
Lemon juice |
| 1/2 |
ts |
Grated lemon rind |
| 1/2 |
c |
Grated cheese; preferably parmesan |
|
|
; cheese |
|
|
Freshly ground black pepper |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
Heat the olive oil and butter in a large saucepan.
Add the chicken and brown over a moderately high heat. Remove the
chicken and set aside.
Add the onion and rice to the pan. Cook, stirring, over a low heat
for 2-3 minutes.
Combine the soup mix and boiling water.
Add to the rice mixture and bring to the boil, stirring. Cover the
pan and simmer over a very low heat for 15 minutes. Stir occasionally.
Stir in the chicken and red pepper. Cover and simmer for a further 6-8
minutes or until the chicken is cooked, the rice is tender and the
liquid is absorbed. Stir occasionally.
Stir in the lemon juice, lemon rind and cheese. Season with black
pepper and sprinkle with the parsley before serving.
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