Chicken with broccoli and rice

45 min · 2 servings · 419 kcal/serving

A healthy, high-protein dinner with chicken, broccoli and a flavorful sauce served with rice.

Ingredients

• 200 g jasmine or parboiled rice
• 2 łyżeczka poultry bouillon in a jar
• 300 ml water
• 0 szt salt
• 1 szt red bell pepper
• 0.5 szt red onion
• 4 szt garlic clove
• 1 szt tomato
• 3 łyżka tomato paste
• 1 łyżka poultry bouillon in a jar
• 1 łyżka Dijon or saree mustard
• 100 ml water
• 5 łyżka BBQ sauce
• 2 łyżka soy sauce
• 1 łyżeczka smoked or sweet paprika
• 1 łyżeczka herbs de Provence
• 0.33 łyżeczka nutmeg
• 30 ml 30% cream
• 0 szt salt
• 0 szt pepper
• 1 szt broccoli
• 2 szt chicken breast
• 2 łyżka parsley

Preparation

1. Prepare the rice: Swish 200g of jasmine or parboiled rice under running water in a strainer for about 30 seconds. Transfer to a saucepan, add 300ml of water, 2 teaspoons of jarred chicken broth and a pinch of salt. Bring to a boil over high heat.
2. When the rice comes to a boil, reduce the heat to low, cover with a lid and cook for 11 minutes. After this time, turn off the heat and leave the rice covered for another 5 minutes, without stirring.
3. Prepare the broccoli: Wash and cut small broccoli into small florets. Blanch in boiling water for 2 minutes, then immediately transfer to a bowl of cold water to retain color and crispness. Drain.
4. Prepare the chicken: Season 2 chicken breasts with salt and pepper. Heat a skillet with a little oil over high heat and quickly fry the breasts for 1-2 minutes on each side until browned. Remove from the pan and set aside.
5. Prepare the vegetables for the sauce: cut 1 red bell pepper into strips, ½ red onion and 4 cloves of garlic chop finely, 1 small tomato diced.
6. In the same skillet where you fried the chicken, fry the peppers over medium heat for 3 minutes. Add the onion, garlic and tomato. Stir and fry for another 2 minutes.
7. Cover the skillet and simmer the vegetables for 5 minutes over low heat until they soften.
8. Add 3 tablespoons of tomato paste, 1 tablespoon of poultry broth, 1 tablespoon of mustard, 100ml of water, 5 tablespoons of BBQ sauce, 2 tablespoons of soy sauce, 1 teaspoon of paprika, 1 teaspoon of herbes de Provence, 1/3 teaspoon of nutmeg and salt and pepper to taste. Mix thoroughly.
9. Add blanched broccoli florets and sliced chicken. Cook covered for 5 minutes over low heat.
10. Remove the lid and cook for another 5-7 minutes, stirring occasionally, until the sauce thickens to the desired consistency.
11. Finally, add 30ml of 30% cream and chopped parsley. Stir to combine. Optionally, sprinkle with grated Parmesan cheese. Serve with cooked rice.