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Chicken basquaise

Wholegrain rice


Total: 60 min


20 min


40 min


4 servings
  • 400 g Chicken
  • 120 g Wholegrain rice
  • 6 Tomatoes
  • 1 Yellow peppers
  • 1 Green peppers
  • 1 Red peppers
  • 3 Onions
  • 3 garlic clove
  • 45 mL Olive oil
  • 1 tablespoon Wheat flour (patent)
  • 20 g Herbes de Provence
  • 4 pinch Salt
  • 4 pinch Pepper


  • Toss the wholegrain rice in salted boiling water and cook over medium heat for 30 minutes after the water resumes boiling. Set aside.
  • In the meantime, blanch the tomatoes, remove the skin and cut into cubes. Seed the peppers and cut in slivers, chop the onions and the garlic.
  • Flour the pieces of chicken and brown them in olive oil in a sauté pan.
  • Add the diced tomatoes and mix gently, then incorporate gradually, while turning the peppers, onions and garlic.
  • Add the herbes de Provence, salt and pepper and half a glass of water, cover and cook in a pressure cooker for 20 minutes after the valve starts turning.
  • Serve the chicken basquaise along with wholegrain rice.

Recipe tips

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