Homemade chicken ragout with rice and green beans

Name: homemade chicken ragout with rice and green beans
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g basmati rice; 400 g fresh green beans; 2 onion; 2 toe garlic; 400 g Chestnut mushroom; 50 g unsalted butter or margarine; 1 tablet chicken broth tablet; 300 g chicken breast cubes; 400 ml water hot; 20 g celery; 3 el cornstarch; 3 el water

Homemade chicken ragout, fragrant basmati rice and green beans. Delicious with celery

Ingredients

Directions

Bring 2 large pans of water to the boil. When the water boils, add 1 of the rice and possibly salt to 1 pan.
Bring back to the boil and cook covered in 8 min. Over low heat. Drain and leave covered until used.
In the meantime, remove the stem set of the green beans. Clean the onion and cut it.
Clean the garlic and cut finely. Cut the chestnut mushrooms into quarters.
Heat the butter in the frying pan and fry the onion for 5 minutes. Add the mushrooms and garlic and cook for 4 minutes on a high heat.
Add the green beans and possibly salt to the 2nd pan of boiling water and cook the beans in 7 minutes until al dente.
Crumble the bouillon tablet and add to the mushrooms together with the chicken breast and hot water.
Bring to the boil while stirring, turn the heat low and cook for 6 minutes.
In the meantime, finely chop the celery and mix the cornstarch with the water. Add the cornstarch to the chicken mixture.
Keep stirring until the ragout is bound. Stir in the celery ¾.
Serve the rice with the chicken ragout and green beans. Sprinkle with the rest of the celery.