Chicken and squash one-pot

Chicken and squash one-pot

Total: 30 min. | Active: 15 min.
Nutritional value / person: 621 kcal
, Fat: 28 g
, Carbohydrate: 49 g
, Protein: 44 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

One-pot

1 tbsp olive oil
2 onions, halved, sliced
500 g squash (e.g. butternut), cut into approx. 1 ½ cm cubes
120 g long grain rice (e.g. parboiled)
2 tbsp red curry paste
6 dl vegetable bouillon
5 dl coconut milk
4 chicken breasts (approx. 160 g each), cut into strips approx. 1/2 cm thick
½ tsp salt
½ bunch coriander, leaves torn off
¼ tsp chilli flakes
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How it's done

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One-pot

Heat the oil in a pan. Add the onions and squash, sauté for approx. 2 mins. Add the rice and curry, cook briefly. Pour in the stock and coconut milk, bring to the boil, cover and simmer over a medium heat for approx. 15 mins. Salt the chicken, add it to the pan, cover and cook over a very low heat for approx. 5 mins. Sprinkle with coriander and chilli flakes.

How-tos

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