Chicken stew with sea buckthorn

4 servings, 1 serving

400 gr chicken fillet
1 tsp oil     
4 dl boiled rice    
1 bell pepper
1 can of pineapple pieces

sauce:
3 dl chicken stock    
1 dl sea buckthorn juice   
2 dl 15% creme fraicè
1 tsp curry powder
0,5 tsp chilly powder
1 tsp paprika powder

Preparation:

1. Cut chicken into strips and fry lightly in oil.

2. Pour boiled rice into an oven-proof dish. Chop bell pepper.

3. Add chicken strips, bell pepper and pineapple pieces to rice and mix well.

4. Prepare sauce mixing all ingredients and pour onto rice-chicken mix.

5. Cook in 200C degree oven for about 30 minutes. 

6. Enjoy!

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