1. Peel and finely dice the carrots.
2. Slice the onion and finely chop the garlic cloves.
3. Cut the chicken breast into small pieces.
4. Cook the peas and carrots in a saucepan filled with water.
5. In a large frying pan or sauté pan, heat a drizzle of oil with a knob of Goldina Plus. Sauté the onion until translucent.
6. Add the garlic, chicken pieces and spices (salt, paprika, pepper, ginger and a pinch of cinnamon). Brown the chicken.
7. Add the diced carrots and peas. Sauté for 5 minutes over medium heat.
8. Wash the rice in cold water until the water runs clear. In a saucepan, bring 4 glasses of lightly salted water to the boil, add the rice, cover and simmer until all the water has been absorbed (approx. 10-12 minutes).
9. Once the rice is cooked, add it directly to the sauté pan, along with the vegetable and chicken mixture and 1 spoonful of Goldina Plus.
10. Mix well to distribute the flavors. Sauté over medium heat for 5 minutes to lightly toast and impregnate the rice. Adjust seasoning if necessary.

• 2 glasses of rice
• 4 glasses of water
• 2 carrots
• 250 g peas
• 1 onion
• 4 cloves of garlic
• 1 chicken breast
• Oil
• Goldina Plus

Spices :

• salt, paprika, pepper, ginger, cinnamon