Ingredients 800 g of homemade roasted red peppers
3 cloves of garlic
20 g of celery root, or a 1/4 of a celery stalk
1 tablespoon of olive oil
2 handfuls of spinach
1 chicken breast
5 stalks of asparagus
100 g of rice
Salt and pepper
1 teaspoon of dried oregano
I roasted a big batch of red pepper in the summer and this way, I have some in the freezer for a lot of great meals. If you don’t have roasted peppers, make some yourself in the oven. It’s super easy.
Just add the washed whole peppers in the oven and roast them until they’re tender. When they’re easy to manage, peel them and set aside in a big bowl. When they’re colder, blend them but leave some chunks for texture.
In a big pot add the carrots, onion, garlic and celery root and saute in the olive oil for 10 minutes. When they're softer, sprinkle the salt, pepper, and the oregano. Stir to combine.
Pour in the red pepper sauce and let simmer on medium-low heat for about 10 more minutes. In the meantime, clean and cut lengthwise the chicken breast. Add each slice into the sauce and add some sauce on top, to cover the chicken breast. Cook for 10 more minutes on low heat.
Lastly, add the asparagus cut into small pieces and the spinach.
Leave them to cook until the asparagus is cooked through, for about 5 more minutes.
In the meantime, cook the rice until it's al dente, in 350 ml of water and 1/2 a teaspoon of salt.
Into a bowl, add some sauce with a slice of chicken and rice. Serve hot.