16
Aug
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Prep
15 minutes
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Cook
15 minutes
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Ready In
30 minutes
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2 servings
Ingredients
- 150 g pollock
- 400 g chicken breast
- 1 onion, chopped
- 250 g rice noodles
- 1 can of chopped tomatoes
- 50 ml broth (meat, fish or vegetable broth)
- 2 tsp olive oil
- Salt, pepper, paprika, turmeric to taste
Preparation
- Fry the chicken until golden brown. If you like it a little darker, cook it a little longer.
- Then add the onions and sauté them slightly.
- Deglaze with the chopped tomatoes. To get all the liquid out of the can or carton, you can add a little water and stir in. Then add the stock.
- Once everything is simmering, add the pollock and the noodles and let it cook until the liquid has been absorbed by the noodles.
- Then season to your taste with salt, pepper, paprika and turmeric.
Footnotes
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Cook's Note:
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Editor's Note:
English 
German 