Colorful Chicken and Rice Skillet with Hidden Squash-Pepper Sauce

Zartes Hähnchen in einer milden Reispfanne mit cremiger Sauce aus Kürbis, Karotten und Paprika, die kaum auffallen und trotzdem viel Gemüse liefern. Die Sauce lässt sich vorbereiten und kurz vor dem Servieren aufwärmen.

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 Stück red bell pepper
• 1 Stück Zucchini
• 1 Stück Onion
• 150 g Frozen peas
• 150 g Cream cheese
• 2 EL Cooking oil
• 1 TL Sweet paprika powder
• 800 ml Water
• 1 Bund Chives
• Salt
• Pepper

Method

1. Bring the rice to a boil with 600 ml water and a pinch of salt, then simmer covered over low heat for about 12 minutes and let it stand for 5 minutes to steam.
2. Finely dice the squash, carrots and onion, deseed the bell pepper and dice it as well.
3. Heat one tablespoon of oil in a large pot and sauté the onion, squash, carrots and bell 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 fillet 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 together with the peas to the chicken 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.