Chicken with Carrot & Red Pepper Rice and Creamy Mustard Sauce

Name: Chicken with Carrot & Red Pepper Rice and Creamy Mustard Sauce
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 portions
Ingredients: 500 g chicken breast fillets, skinless; ½ lemon; 35 g olive oil; ¾ tsp fine sea salt; ½ tsp ground black pepper; 1 tsp sweet paprika; 300 g carrots; 150 g red pepper; 1 heaped tsp vegetable stock paste, homemade; 200 g wild rice; 1000 g water; 100 g cream; 2 tsp wholegrain mustard; 20 g cornflour; 15 g fresh chives

4.2 146 évaluations

Préparation 25min

Total 1h 10min

4 portions

Ingrédients

chicken breast fillets, skinless cut in strips (1 cm)
500 g
lemon thin peelings of skin
½
olive oil
35 g
fine sea salt
¾ tsp
ground black pepper
½ tsp
sweet paprika
1 tsp
carrots cut in pieces
300 g
red pepper cut in pieces
150 g
vegetable stock paste, homemade
1 heaped tsp
1 vegetable stock cube (for 0.5 l), crumbled
wild rice
200 g
water
1000 g
cream
100 g
wholegrain mustard
2 tsp
cornflour
20 g
fresh chives finely chopped
15 g