Tavuk sote: chicken sautéed with peppers, tomato and rice pilaf

Ingredients

For 1 serving

• Chicken breast140 g
• Bell peppers100 g
• Green bell peppers80 g
• Tomatoes150 g
• Onion50 g
• Garlic1 clove
• Paprika1 teaspoon
• White rice55 g
• Extra virgin olive oil10 g
• Dried thyme1 pinch
• Saltto taste

In season: June – September

Method

1. Rinse the rice until the water runs clear, put it in a small pan with twice its volume of salted water, bring to the boil, cover and cook over the lowest heat for 15 minutes, until the water is absorbed; leave to rest covered.
2. Meanwhile cut the chicken breast into strips, deseed the peppers and cut them into strips, slice the onion, chop the garlic and dice the tomatoes.
3. Heat the extra virgin olive oil in a wide frying pan over high heat and stir-fry the chicken for 4 minutes, until golden; season with salt.
4. Add the onion, garlic and peppers and cook for 5 minutes over medium-high heat, until softened. Add the tomatoes, paprika and dried thyme and cook for 6 more minutes, until the juices have reduced.
5. Fluff the rice with a fork and serve the chicken on top.