Colorful Chicken Rice Skillet with Hidden Pumpkin-Pepper Sauce

Tender chicken in a mild rice skillet with a creamy sauce made from pumpkin, carrots and bell pepper, which barely stands out and still adds plenty of vegetables. The sauce can be prepared in advance and reheated just before serving.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 300 g long-grain rice
• 500 g chicken breast fillet
• 250 g butternut squash
• 200 g carrots
• 1 pc red bell pepper
• 1 pc zucchini
• 1 pc onion
• 150 g frozen peas
• 150 g cream cheese
• 2 tbsp cooking oil
• 1 tsp sweet paprika powder
• 800 ml water
• 1 bunch chives
• salt
• pepper

Method

1. Bring the rice to a boil with 600 ml water and a pinch of salt, then simmer over low heat, covered, for about 12 minutes and let it steam for 5 minutes afterwards.
2. Finely dice the squash, carrots and onion, remove the seeds from the pepper and dice it as well.
3. Heat one tablespoon of oil in a large pot and sauté the onion, squash, carrots and pepper for 3 minutes.
4. Pour in 200 ml water and cook the vegetables, covered, for about 10 minutes until soft.
5. Purée the vegetables with the cream cheese until smooth, season with paprika powder, salt and pepper, and keep warm.
6. Cut the chicken breast into cubes and fry in a large pan with one tablespoon of oil over medium to high heat for 6 to 8 minutes until golden brown, then season with salt.
7. Dice the zucchini, add it to the chicken together with the peas and fry for 3 minutes.
8. Stir the sauce into the chicken and vegetables, heat briefly and serve with the rice.
9. Finely chop the chives and sprinkle them over the pan.