Chicken in yellow pepper sauce with basmati rice

Ingredients

For 1 serving

• Chicken breast140 g
• Bell peppers200 g
• Onion30 g
• Vegetable broth100 ml
• Basmati rice60 g
• Basilto taste
• Extra virgin olive oil10 g
• Saltto taste

Contains: celery,

In season: June – September

Method

1. Peel and chop the onion; wash the peppers, remove the stalk, seeds and pith and cut them into roughly 2 cm pieces.
2. Heat half the oil in a casserole over medium-low heat and cook the onion for 2 minutes, until soft; add the peppers, vegetable stock and a pinch of salt, cover and stew for 15 minutes, until the peppers are very soft. Blend until the sauce is smooth.
3. Meanwhile bring a pan of water to the boil, salt it, rinse the basmati rice and cook it for 12 minutes, until tender; drain.
4. Cut the chicken breast into roughly 2 cm pieces. Heat the remaining oil in a frying pan over medium-high heat and brown it for 5 minutes, until golden and white inside; salt it, pour in the pepper sauce and heat for 2 minutes, until bubbling.
5. Serve the chicken in its sauce next to the rice, with torn basil.