Finely chop the onions. Wash and roughly dice the bell peppers, zucchini, and mushrooms. Slice the spring onions into rings.
Cut the chicken into bite-sized pieces and season with salt and pepper.
Sear the meat in a lightly oiled pan, then remove from the pan.
Fry the onions until translucent, then add the vegetables and mushrooms and sauté over medium heat for about 10 minutes.
Bring water to a boil in a separate pot and cook the rice according to the package instructions for about 15 minutes.
Add the passata and crème fraîche to the vegetables, mix well, and simmer for another 10 minutes.
Return the seared chicken to the pan, stir in, and keep warm.
Season with salt and pepper and serve with the cooked rice.
Tip: For an even more authentic twist, add a dash of soy sauce or a few drops of sesame oil.
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Chicken casserole and creamy rice
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