Skip to content
Menu
Pollo Sudado with Black-Eyed Peas Rice
Hoofdgerecht

Pollo Sudado with Black-Eyed Peas Rice

55 minVoor 4Nutri-Score B€€
van @withdanielanavas35 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • chicken thighs (bone-in, skin removed)Vlees800 g
  • onion (finely chopped)Groente en fruit1 stuk
  • tomatoes (grated or finely chopped)Groente en fruit3 stukken
  • garlic (crushed)Groente en fruit4 stukken
  • scallions (chopped)Groente en fruit3 stukken
  • bell pepper (sliced)Groente en fruit1 stuk
  • potatoes (peeled and cut into chunks)Groente en fruit3 stukken
  • cumin (ground)Kruiden en specerijen1 g
  • annatto powderKruiden en specerijen1 g
  • saltKruiden en specerijen8 g
  • black pepper (ground)Kruiden en specerijen1 g
  • vegetable oilVoorraadkast30 ml
  • waterDranken400 ml
  • white rice (rinsed)Granen300 g
  • black-eyed peas (cooked, drained)Voorraadkast250 g
  • carrot (finely diced)Groente en fruit1 stuk
  • cilantro (chopped)Groente en fruit15 g

per portie

Voedingswaarden

606kcal

Koolhydraten
71 g
Eiwitten
36 g
Vetten
20 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Hapjespan
  • Steelpan
  • Mengkom

stap voor stap

Bereiding

  1. Season the chicken

    • Pat the chicken thighs dry and season with salt, pepper, cumin and annatto.
    • Rub the seasoning all over the chicken and set aside.
    Stap 1

  2. Build the sofrito

    • Heat the oil in a sauté pan over medium heat.
    • Add the onion, scallions, garlic and bell pepper and cook until softened.
    • Stir in the grated tomatoes and cook until the sauce darkens slightly.
    Stap 2

  3. Braise the chicken

    • Add the chicken thighs to the sofrito and turn to coat.
    • Pour in the water, cover and simmer until the chicken is cooked through.
    • Add the potatoes and cook until tender, then adjust the salt.
    Stap 3

  4. Cook the black-eyed peas rice

    • Heat a little oil in a saucepan and toast the rice with the diced carrot for a couple of minutes.
    • Add the black-eyed peas and water, season with salt and bring to a boil.
    • Cover and cook over low heat until the rice is tender and the liquid absorbed.
    • Fluff with a fork and stir in the cilantro.
    Stap 4

  5. Serve

    • Spoon the rice onto plates.
    • Top with the chicken, potatoes and plenty of the cooking sauce.
    Stap 5
Download Mezze