Pilaw Rice: measure the rice with cups and place it in a casserole dish with 2 tablespoons of olive oil. Lightly fry for 1 minute while stirring with a wooden spoon. Pour in the casserole an amount of water equal to the double of the rice weight (use the same cup to measure the quantity). Add salt and bake in a preheated oven at 190° until the water is completely absorbed, then remove it from the oven and crumble the rice on a tray.
Chop the chicken breasts in bites and brown them fast. Add the cleaned and chopped bell peppers, season with sweet paprika and add salt if necessary. 5-10 minutes before completing the cooking of the chicken breasts, add Trevalli UHT béchamel. Serve the chicken garnished with parsley and pilaw rice as side dish.
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