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| Estimated Times |
Preparation time: 15
Cooking time: 30
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Ingredients
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250
servings
| 1 | pcs. | Onion(s) ~75 g |
| 1 | pcs. | Red bell pepper ~120 g |
| 2 | pcs. | Chicken fillet ~300 g |
| 100 | g | Sliced bacon |
| 1 | tbsp | Rape seed oil ~13.7 g |
| 5 | dl | Thick creme ~500 g |
| 1 | can(s) | Tomato paste ~140 g |
| 0.5 | jar | Red pesto ~65 g |
| 1 | tsp | Sea salt ~5.5 g |
| 0.25 | tsp | Black Pepper ~0.5 g |
| 5 | dl | Basmati rice ~410 g |
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Directions
Slice the onions, cut the chicken into bite-size pieces and the pepper into large chunks.
Cut the bacon into small pieces.
Sauté the bacon in a pan, add the onion and continue to sauté. Add the chicken pieces and, if necessary, the oil to stop it burning. When the chicken has browned, add the pepper, cream, purée and pesto. Simmer for approx. 20-25 mins. Season with salt and pepper.
Cook the rice according to the instructions on the packet.
Serve the stew with boiled rice.
Tip
Adapt the dish to your own taste. The calorie count can be reduced by choosing an alternative to cream and possibly using turkey bacon instead of bacon.
Nutritional data
900 Kcal Per Serving
F: 42 g, P: 33 g, C: 98 g, DF: 2 g
3,600 Kcal (208 Kcal/100 g)
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