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Pepper Chicken with White Rice
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Pepper Chicken with White Rice

40 minPorcje: 4Nutri-Score B€€
od @eatwitzo10 importówugotowano 0 razy
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Składniki

4 osoby
  • chicken breast (sliced thin)Mięso900 g
  • bell pepper mix (sliced)Warzywa i owoce400 g
  • chicken broth (broth or stock)Spiżarnia480 ml
  • cornstarchSpiżarnia16 g
  • Worcestershire sauceSpiżarnia45 ml
  • adobo seasoningPrzyprawy6 g
  • garlic powderPrzyprawy4 g
  • onion powderPrzyprawy4 g
  • black pepper (ground)Przyprawy4 g
  • ground cuminPrzyprawy4 g
  • oil (for frying)Spiżarnia30 ml
  • white riceProdukty zbożowe400 g
  • waterInne960 ml

na porcję

Wartości odżywcze

656kcal

Węglowodany
85 g
Białko
54 g
Tłuszcz
11 g
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Przybory

  • Patelnia
  • Rondel
  • Miska

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  3. Cook the peppers

    • Add the sliced bell peppers to the same pan.
    • Cook for a few minutes until slightly softened.
    Krok 3

  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.
    Krok 4

  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.
    Krok 5
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