Name: Djuvec Hahnchenpfanne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Balkan
Ingredients: 1 lb chicken breast, cut into bite-sized pieces; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 onion, finely chopped; 2 cloves of garlic, minced; 1 cup long-grain rice; 2 cups chicken broth; 1 can (14.5 oz) diced tomatoes, undrained; 1 teaspoon paprika; 1 teaspoon cumin; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley, chopped (for garnish); Olive oil (for cooking)

Instructions

In a large skillet or Dutch oven, heat some olive oil over medium heat. Add the chicken pieces and cook until browned on all sides, around 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add a bit more olive oil if needed, then sauté the onions and garlic until fragrant and translucent, about 3-4 minutes.
Add the diced bell peppers to the skillet and cook for another 3-4 minutes, until slightly softened.
Stir in the rice, paprika, cumin, and dried thyme, coating the rice and vegetables with the aromatic spices.
Pour in the chicken broth and diced tomatoes with their juices. Season with salt and pepper to taste.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet, and let it simmer for around 18-20 minutes, or until the rice is cooked and most of the liquid is absorbed. Stir occasionally to prevent sticking.
Once the rice is cooked, return the chicken to the skillet and gently fold it into the rice and vegetable mixture, allowing the flavors to meld together for a few more minutes.
Remove the skillet from the heat and let it sit, covered, for an additional 5 minutes to allow the flavors to further develop.
Serve the Djuvec Hahnchenpfanne hot, garnished with freshly chopped parsley.

Ingredients

Instructions

Nutrition Facts

You may have missed