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Pepper Chicken with White Rice
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Pepper Chicken with White Rice

40 minServes 4Nutri-Score B€€
from @eatwitzo10 imports0 cooked
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what you need

Ingredients

4 people
  • chicken breast (sliced thin)Meat900 g
  • bell pepper mix (sliced)Produce400 g
  • chicken broth (broth or stock)Pantry480 ml
  • cornstarchPantry16 g
  • Worcestershire saucePantry45 ml
  • adobo seasoningSpices6 g
  • garlic powderSpices4 g
  • onion powderSpices4 g
  • black pepper (ground)Spices4 g
  • ground cuminSpices4 g
  • oil (for frying)Pantry30 ml
  • white riceGrains400 g
  • waterOther960 ml

per serving

Nutrition

656kcal

Carbs
85 g
Proteins
54 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Mixing bowl

step by step

Method

  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.
    Step 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.
    Step 2

  3. Cook the peppers

    • Add the sliced bell peppers to the same pan.
    • Cook for a few minutes until slightly softened.
    Step 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.
    Step 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.
    Step 5
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