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Vegetable Rice pan with chicken

Category:	Lunch
Difficulty/Costs:	normal/moderate
Number of people:	12
Ingredients:	750 g brown rice (Basmati is very suitable) 1,800 g chicken breast fillet 6 medium onions 6 leeks 3 zucchini 12 carrots 1,500 ml vegetable Salt Pepper Paprika Basil Herbs Provence

Preparation:

Heat up a pot of salt water for the rice. Next, wash the chicken breast and remove the remaining tendons and veins or blood vessels. Cut the chicken breast into strips, put it into a bowl and set it aside. Peel the onions and dice finely. Cut the leek into rings, wash the carrots, clean them up and cut into fine strips. Clean the zucchini and cut into medium-sized cubes. Put all the veggies, except the onions into a bowl. While the rice is getting ready, roast the chicken and season with salt, pepper and paprika. As soon as the chicken gets a golden colour add the onions and fry it all together. Then add the remaining vegetables and let it simmer. Finally, add some broth from the pan and let it simmer on low heat for about 30 minutes. Finally, mix in the rice under, stir it again well and season it with the herbs.