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Pepper Chicken with White Rice
40 Min.Für 4Nutri-Score B€€
B
40 Min.
40 Min.Pepper Chicken with White Rice
was Sie brauchen
Zutaten
chicken breast (sliced thin)Fleisch900 g
bell pepper mix (sliced)Obst & Gemüse400 g
chicken broth (broth or stock)Vorräte480 ml- cornstarchVorräte16 g
- Worcestershire sauceVorräte45 ml
adobo seasoningGewürze6 g
garlic powderGewürze4 g- onion powderGewürze4 g
black pepper (ground)Gewürze4 g- ground cuminGewürze4 g
- oil (for frying)Vorräte30 ml
white riceGetreide400 g
waterAndere960 ml
pro Portion
Nährwerte
656kcal
- Kohlenhydrate
- 85 g
- Eiweiß
- 54 g
- Fett
- 11 g
was Sie verwenden
Utensilien
Bratpfanne
Stielkasserolle
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Season the chicken
- In a bowl, coat the thinly sliced chicken breast with adobo, ground cumin, garlic powder, onion powder and black pepper.
- Add the Worcestershire sauce and cornstarch, then mix well until evenly coated.
- Cook immediately or let it marinate briefly.
- Schritt 2
Sear the chicken
- Heat a pan with oil over medium-high heat.
- Cook the chicken in batches, without overcrowding the pan, for 2 to 3 minutes per side until browned.
- Set the cooked chicken aside.
- Schritt 3
Cook the peppers
- Add the sliced bell peppers to the same pan.
- Cook for a few minutes until slightly softened.
- Schritt 4
Simmer with broth
- Return the chicken to the pan with the peppers.
- Pour in the chicken broth or stock.
- Cover with a lid and let it simmer until the sauce thickens slightly.
- Schritt 5
Cook the white rice
- Bring the rice and water to a boil in a saucepan.
- Reduce to a simmer, cover and cook untouched for 20 minutes.
- Fluff and serve with the pepper chicken.
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