for 4 people

Rice

250 g	basmati rice
4 dl	chicken bouillon

Chicken

1 tbsp	olive oil
350 g	diced chicken breast
½ tsp	salt

Sauce

½ tbsp	olive oil
1	onion, finely chopped
1	garlic clove, finely chopped
2 dl	single cream for sauces
1 dl	water
200 g	frozen peas, slightly defrosted
40 g	grated Parmesan
½ bunch	oregano, finely chopped
¼ tsp	salt
a little	pepper

To serve

2 sprig

oregano, roughly chopped

How it's done

Rice

Rinse the rice in a sieve under running water until the water runs clear. Drain well. Bring the stock and rice to the boil. Cover and leave to fluff up over a low heat for approx. 15 mins.; do not remove the lid.

Chicken

Heat the oil in a non-stick frying pan. Fry the chicken for approx. 5 mins. per batch. Remove, season with salt.

Sauce

Add oil to the same pan. Reduce the heat, add the onion and garlic, sauté for approx. 3 mins. Pour in the single cream and water, bring to the boil. Reduce the heat, add the peas and chicken, simmer for approx. 5 mins. Remove the pan from the heat. Add the parmesan and oregano, mix, season.

To serve

Separate the rice with a fork, serve with the chicken and pea ragout, garnish with oregano.

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