Chicken Fillet with Rice

A tender chicken fillet to your table!

Ingredients - 4 servings:

4 chicken fillets from the breast
1 coffee cup of rice
1 small cabbage finely chopped
2 carrots cut into pieces 2 cm long
1 fresh pepper cut into pieces 2 cm long
Soya sauce
Curry ground
Marjoram
Basil
Salt
Black pepper ground
Sunflower seed oil

Method:

Sprinkle the chicken fillets with a tablespoon of soya sauce and leave to rest for 1 ½ hour. Preheat some oil and stir-fry the rice while adding a coffee cup of hot water. Keep over low heat. Saute the cabbage, carrots and pepper in some oil and water.
When the vegetables soften, stir them in the rice and pour 2 cups of hot water. Season with curry, black pepper and salt. Turn off the heat and keep covered till cooked. If necessary, pour in a cup of warm water. Make some slight cuts on the chicken fillets to fry better. Preheat oil in a deep pan, put the fillets in and turn them over from time to time to brown both sides. Keep the dish covered until stewed. Remove the fillets from the pan and sprinkle with marjoram and basil. Combine the oil from the pan with some warm water and pour some of the sauce over the fillets. Cover again so that they can absorb the sauce and the dish is ready to serve.

Bon appetit!