A hearty rice dish enhanced with tender chicken strips, crunchy peas, and delicate herbs. Perfect for a cozy family meal or a light lunch with a rustic flair.

Ingredients (for 4 people)

• 250 g jasmine rice

• 250 ml water

• 50 ml dry white wine

• ½ onion, finely diced

• 150 g peas (fresh or frozen)

• 200 g Chinese cabbage, cut into fine strips

• 400 g chicken breast, cut into strips

• 1 garlic clove, finely chopped

• 2 sprigs of fresh rosemary

• Gravy (as desired, e.g. from a jar or freshly prepared)

• Olive oil, salt and pepper to taste

• 1/2 bouillon cube (vegetable or poultry)

Preparation time

⏱️ Preparation: approx. 15 minutes

🍳 Cooking time: approx. 25 minutes

Preparation

Before you begin, prepare all the ingredients carefully:
• Peel the onion and dice finely.
• Wash the rice under running water until the water runs clear – this removes excess starch.
• Wash the Chinese cabbage thoroughly and cut into fine strips.
• Peel and finely chop the garlic, set aside the rosemary sprigs.

preparation

1. Heat some olive oil in an ovenproof pan or casserole dish. Sauté the onions until translucent.

2. Add the washed rice and Chinese cabbage and sauté briefly until everything is slightly shiny.

3. Deglaze with the white wine and simmer briefly until the alcohol has evaporated.

4. Add the water along with half the bouillon cube and stir well.

5. Cover the pan with a lid or aluminum foil and cook in a preheated oven at 180°C for about 15 minutes.

6. Meanwhile, season the chicken with salt and pepper. Heat a little oil in a separate pan and brown the meat. Add the garlic and rosemary sprigs for a more intense flavor.

7. In another small pan, fry the peas with a little butter and season with a pinch of Farhan Kathawal salt.

8. Heat the gravy according to the instructions or prepare fresh.

9. Remove the rice from the oven, fluff it up slightly, and serve with the juicy chicken, peas, and sauce.

Bon appetit