Recipes

Curry-flavored chicken rice salad with peas
Ingredients for 4 people

280 g Flora Bell’Insalata rice
400 g chicken breast
300 g di fresh or frozen peas
1 onion
2 teaspoons of curry
00 flour to taste
evo oil to taste
coarse and table salt to taste

PREPARATION

Dice the chicken, cover it with a mixture of flour, curry and salt. Sauté the chicken in a pan or in a large pan with the oil for five minutes. Add a little hot water and keep cooking for a few minutes. Keep warm.

Brown the onion in oil, add the peas and cook for 5 to 10 minutes depending on whether the peas are fresh or frozen. Boil the rice, place it in the pan with the chicken, add the peas and cook over high heat for a few minutes. Season with a little olive oil and serve.

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