Rika Theron
6 portions

6 chicken breasts
250 g rice
6 rashers of bacon, diced
100 g mushrooms, sliced
1 large onion, chopped
900 ml hot chicken stock
150 g frozen peas, thawed
oil for frying
salt & pepper.

Heat oil in a large heavy pan and fry bacon and mushrooms until lightly browned.  Remove with a slotted spoon and set aside.  Sauté the onion in the pan juices until soft;  add a little more oil, if necessary, and brown the chicken pieces thoroughly on all sides.  Add rice to the chicken and onion mixture and stir for 1 minute until well coated.  Pour on two thirds of the stock, cover and simmer for 30 minutes.  Stir occasionally and add a little more stock as required.  Add the peas, bacon and mushrooms and cook 10 – 15 minutes more.  Season to taste and arrange on a heated serving dish.


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