for 4 person

Rice

200 g	basmati rice
4 dl	water

Fry the chicken

	oil for frying
500 g	chicken breast, cut into approx. 2 cm cubes
1 tsp	salt
2	peach, sliced
2	onion, sliced

Sauce

2 dl	single cream for sauces
½ dl	vegetable bouillon
2 tbsp	white balsamic vinegar
2 tbsp	flat-leaf parsley, cut into fine strips

How it's done

Rice

Rinse the rice in a sieve under cold running water. Drain well. Bring the water and rice to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid. Separate the rice with a fork.

Fry the chicken

Heat the oil in a non-stick frying pan. Brown the chicken in batches for approx. 3 mins., remove, season with salt. Sautée the onions in the same pan for approx. 5 minutes. Add the peaches, cook for a few minutes.

Sauce

Add the cream, stock and vinegar, bring to the boil, reduce the heat. Return the chicken to the pan and simmer for approx. 2 mins. Garnish with parsley.

Show complete recipe