Plato principal
Pepper Chicken with White Rice
40 minPara 4Nutri-Score B€€
B
40 min
40 minPepper Chicken with White Rice
lo que necesita
Ingredientes
chicken breast (sliced thin)Carne900 g
bell pepper mix (sliced)Frutas y verduras400 g
chicken broth (broth or stock)Despensa480 ml- cornstarchDespensa16 g
- Worcestershire sauceDespensa45 ml
adobo seasoningEspecias6 g
garlic powderEspecias4 g- onion powderEspecias4 g
black pepper (ground)Especias4 g- ground cuminEspecias4 g
- oil (for frying)Despensa30 ml
white riceCereales400 g
waterOtro960 ml
por ración
Nutrición
656kcal
- Carbohidratos
- 85 g
- Proteínas
- 54 g
- Grasas
- 11 g
lo que usará
Utensilios
Sartén
Cazo
Bol
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 3
Cook the peppers
- Add the sliced bell peppers to the same pan.
- Cook for a few minutes until slightly softened.
- Paso 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.
- Paso 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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