My Mom's "Paprika-Hähnchen Reispfanne" (chicken, bell pepper & rice )

My Mom used to bring home those little recipe cards that they sometimes had at the grocery store. We usually never cooked with them, but there were two cards that became family recipes - one beieng a stuffed zucchini and the other one this colorful and fresh rice dish with chicken and bell pepper.

I especially love the colors of the bell pepper. You do have to use all three colors - red, yellow and green. It is important that you do not overcook the bell pepper, it should still keep the vibrant color and be a little on the crispy side.

Seeing this dish with those bright colors of the fresh vegetables, it always gives me the feeling of a caribbean vacation ;)

Ingredients (4 servings):

• 1 liter saltwater 
•  250g rice

• 2 tablespoons oil
• 3-4 chicken breast (ca. 500g)
• 2 cloves garlic - minced
• salt, pepper
• 1/2-1 teaspoon paprika seasoning

• 2 tablespoons butter
• 1 onion- finely diced
• 1 green bell pepper - sliced
• 1 red bell pepper - sliced
• 1 yellow bell pepper - sliced
• 2 tomatoes - diced
• 1 tablespoon tomato paste 
• salt, pepper, paprika seasoning to taste
• 1/4 cup fresh cut parsely

• optional: 1/4 cup corn

Preparation:

Cook the Rice: 

Heat the saltwater and cook the rice according to package instructions.

Prepare the Chicken:

Heat the oil in a big frying pan or wok. Add the chicken and fry for 2 minutes from both sides. Add the minced garlic, some salt, pepper and paprika seasoning. Stir and keep frying the chicken for 2-3 more minutes. Take it out of the pan and keep it warm on the side. Be careful not to overcook the chicken as it dries out fast. You do not need to completely cook it through now, as you will set it aside and add it to the rice dish later on and continue cooking it.

Mix Rice with Vegetables and Season: 

Melt the butter in the same frying pan that you used for the chicken. Don't clean the frying pan, the chicken spices will add some seasoning. Add the diced onions and sliced bell pepper to the melted butter. Fry for about 5 minutes and keep stirring. Don't fry the bell pepper too long, you do not want to overcook it. It should still be crispy. Add the rice and diced tomatoes. If you want to, you can also add some corn now. Add tomato paste and stir. Add salt, pepper, paprika seasoning to taste. Mix well.

Simmer and Serve: 

Now, put the chicken pieces on top of the rice. Close the frying pan with a lid. Let simmer for 10 minutes at low heat. Right before serving, sprinkle the parsley on top of everything and give it a quick stir.

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