Chicken and vegetable rice with Bergland Grilling Cheese

Ingredients (four servings):

  • 1 package (4 cheese patties = 9.88 oz / 280g) Bergland Grilling Cheese of your choice
  • 14.10 oz (400g) chicken breast without skin and bones
  • 2.82 oz (80g) onion
  • 1 garlic clove
  • 1.76 oz (50 g) carrots
  • 1.76 oz (50g) celery
  • 1 little medium hot pepper
  • 1.76 oz (50g) raw smoked ham
  • 5.29 oz (150g) bell peppers (red, yellow, green)
  • 3 tbs. olive oil
  • 5.29 oz (150g) long grain rice
  • 3.38 fl. oz (100 ml) white wine
  • 16.90 fl. oz (500 ml) chicken stock
  • salt and pepper
  • 3.52 oz (100g) shelled peas
  • 1 tbs. finely chopped herbs (parsley, thyme, rosemary)

 

Preparation:

  • Cut the chicken breast into pieces with an approximate size of 0.39 inches and season them with salt and pepper.
  • Peel and dice the onions, garlic and carrots.
  • Clean and destring the celery and cut it into little cubes.
  • Halve the hot pepper lengthways and dice it finely.
  • Cut the ham into little cubes.
  • Quarter the bell pepper and cut it into stripes.
  • Heat the oil in a pod and add the chicken breast.
  • Fry the chicken breast, take it out and put it aside.
  • Put the onions, garlic, hot pepper and ham into the pot and sweat it.
  • Then add carrots, celery and rice to sweat them for a short time.
  • Deglaze with the white wine and boil it down to half the size.
  • Add the chicken stock, season it and cook it for 20 minutes while stirring it often.
  • After ten minutes mix the chicken breast and bell pepper stripes in.
  • Add the peas in the last 2 or 3 minutes.
  • Now mix the finely diced herbs in and season again.
  • Take the Bergland Grilling Cheese out of the packaging and cut it into stripes.
  • Then put it into a non-stick pan and fry it without any dripping until it is golden brown.
  • Dress the chicken and vegetable rice on preheated plates and garnish it with the grilling cheese stripes. Optionally you can add parsley.