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1
For the rice, pour some olive oil in a warm pan.
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2
Add half of your chopped onions (small pieces) and the garlic.
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3
Add some pepper.
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4
Once the onion and garlic get a bit softer, add the rice and stir for a while.
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5
Pour the water (double the measure of rice) and add salt to your taste.
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6
Now, with medium temperature and almost closed pan, cook the rice for about 15 minutes.
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7
Tip: don't stir the rice while it is not done.
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8
Use a fork to pull the rice a little bit at the center and sides of the pan to check if the water has completely evaporated.
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9
(Exact point it should be done).
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10
For the chicken stroganoff, start grilling the chicken breast filet chopped as small strips in a separated pan.
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11
(We do that because the chicken might release some water during this process, later, we will transfer the chicken strips to another pan, without the liquids).
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12
Fry the bigger onion pieces in a big pan.
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13
Add salt and pepper to your taste.
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14
Transfer the chicken from the other pan to this one to finish cooking.
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15
Once the chicken is cooked, finalize by adding chopped champignon mushrooms, then the table cream, and, finally, the tomato paste.
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16
Tip: Do all that as quickly as possible and with very low heat, otherwise the table cream will lose consistency and become very liquid, instead of creamy.
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17
Serve it warm, with rice and stick chips.
