Peach and chicken stew

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 477 Kcal, 38g Protein, 54g Carbohydrates, 12g Fat


  • Rice
  • 200 g basmati rice
  • 4 dl water
  • Fry the chicken
  • oil for frying
  • 500 g chicken breasts, cut into approx. 2 cm cubes
  • 1 tsp salt
  • 2 onions, sliced
  • 2 peaches, sliced
  • Sauce
  • 2 dl single cream for sauces
  • 0.5 dl vegetable bouillon
  • 2 tbsp white balsamic vinegar
  • 2 tbsp flat-leaf parsley, cut into fine strips

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  • Rice

    Rinse the rice in a sieve under cold running water. Drain well. Bring the water and rice to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid. Separate the rice with a fork.
  • Fry the chicken

    Heat the oil in a non-stick frying pan. Brown the chicken in batches for approx. 3 mins., remove, season with salt. Sautée the onions in the same pan for approx. 5 minutes. Add the peaches, cook for a few minutes.
  • Sauce

    Add the cream, stock and vinegar, bring to the boil, reduce the heat. Return the chicken to the pan and simmer for approx. 2 mins. Garnish with parsley.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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