Ingredients
- 2 chicken breast (approx. 150 g each)
- 100 g green peas (frozen)
- 1 lemon
- salt, pepper
- 1 carrot
- 1 onion
- 2 cloves of garlic
- 1 tbs olive oil
- 400 ml water
- 4 tbs tomato sauce canned
- 200 g long grain rice (not parboiled)
- 1 bay leaf
- 1/2 bunch parsley leaf
Preparation
1. Remove the chicken breasts and frozen peas from the fridge about 30 minutes before you intend preparing it, and pat dry each chicken breast with a paper towel.
2. Wash the lemon in hot water, squeeze out half of it, and cut the other half in slices.
3. Heat the pot on the highest level up to the roasting window, switch to a low level, and place the chicken breasts inside. Roast until the turning point is reached.
4. Turn the chicken breasts, season with salt and pepper, add the lemon juice and the lemon slices.
5. Put the lid on, turn off the heat and allow the chicken breasts to rest for approx. 10 minutes.
6. Peel carrot, onion and garlic, cut everything in small cubes.
7. At the end of the cooking time, switch Navigenio on level 6. Discard the lemon slices. Add to the chicken breasts, olive oil, onion, garlic, carrots and allow to sautee for 2 minutes.
8. Add the water, tomato sauce, rice, green peas, bay leaf and season with salt.
9. Cover with Secuquick softline and close. Heat the pot at highest level up to the soft window, switch to a low level and with time setting “p” in the soft area.
10. At the end of the cooking time place the pot on the inverted lid and allow it to depressurize by itself, remove Secuquick.
Tip
- When seasoning the chicken you can substitute lemon for orange and season with 1 tablespoon of soy sauce or season with paprika, salt & thyme. A great dish to serve with other vegetables that you have left over in your refrigerator.
This recipe has been tested and approved by AMC.
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