1 onion
5-6 tablespoon(s) olive oil
1 teaspoon(s) granulated sugar
2 tablespoon(s) thyme
1 clove of garlic
250 g rice
150 g white wine
1 chicken bouillon cube
1 1/2 liter water
2 chicken, breast fillets
1 teaspoon(s) chili flakes
1 teaspoon(s) curry
zest, of 1 lemon
juice, of 1 lemon
80 g butter
100 g parmesan cheese, grated
To serve
slices lemon


1.Place a pot over high heat and add 3-4 tablespoons of olive oil.
2.Coarsely chop the onion and add to pot.
3.Add the sugar, 1 tablespoon thyme, minced garlic and rice. Mix and sauté for 1-2 minutes to seal the rice so that it won’t overcook.
4.Add the wine and let it evaporate.
5.Lower heat to medium, add the bouillon cube and 100 g water. Mix. As soon as the first batch of water is soaked up, add another 100 g of water.
6.In the meantime, place a pan over high heat.
7.Cut the chicken into small pieces.
8.Add 1-2 tablespoons of olive oil, the pieces of chicken, salt, pepper, chili flakes and curry. Sauté until golden.
9.Add 100 g of water to the pan and transfer all of the contents of the pan to the pot of rice. Add the lemon zest and lemon juice.
10.Add the remaining water in batches while continuously mixing, until the rice is al dente.
11.When ready, remove pot from heat and add the butter, 1 tablespoons thyme and rosemary. Mix with a serving spoon until the butter melts.
12.Add the grated parmesan and mix.
13.Serve with extra thyme, rosemary, lemon wedges and pepper.

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