Cut chicken into 2 cm cubes. Sear in 15 g oil for two minutes, remove and soften onion in the pan.

Ingredients

• 320 gRice, white, long-grain, regular, raw, unenriched
• 450 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 180 gCarrots, raw
• 100 gOnions, raw
• 750 gSoup, chicken broth, low sodium, canned
• 7.5 gOil, olive, salad or cooking
• 3 gSalt, table

Method

1. Cut chicken into 2 cm cubes. Sear in 15 g oil for two minutes, remove and soften onion in the pan.
2. Add rice and small-diced carrot to the onion. Pour in hot stock and simmer covered for 13 minutes.
3. Return the chicken and collected juices and cook covered for five more minutes. The rice should be tender and the chicken cubes should reach 74 °C in the centre; continue gently cooking if needed. Season with salt and rest for three minutes.