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Ingredients (4 servings)
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600 g Hühnerfilet
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300 g Champignons
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2 Stk. Spitzpaprika rot
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250 g Langkornreis
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150 g Sauerrahm
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Öl, Salz, Pfeffer, Paprikapulver
Preparation
- Cook the long-grain rice in plenty of salted water according to package instructions until al dente, then drain.
- Cut the chicken breast into bite-sized pieces, quarter the mushrooms, and slice the red pointed peppers into strips.
- Heat some oil in a large pan and sear the meat thoroughly on all sides, then season with salt, pepper, and paprika powder.
- Add the mushrooms and pepper strips and fry for about 5 to 7 minutes until the vegetables are tender but still crisp.
- Stir in the sour cream, heat briefly, and serve the finished chicken dish together with the rice.
