Chicken and Seafood Rice

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Chicken and Seafood Rice
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
593
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie593 kcal(28 %)
Protein62.26 g(64 %)
Fat22.33 g(19 %)
Carbohydrates37.75 g(25 %)
Sugar added0 g(0 %)
Roughage3.33 g(11 %)
Vitamin A86.53 mg(10,816 %)
Vitamin D0.09 μg(0 %)
Vitamin E2.13 mg(18 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.4 mg(36 %)
Niacin21.07 mg(176 %)
Vitamin B₆0.89 mg(64 %)
Folate87.35 μg(29 %)
Pantothenic acid2.54 mg(42 %)
Biotin1.83 μg(4 %)
Vitamin B₁₂9.45 μg(315 %)
Vitamin C81.12 mg(85 %)
Potassium1,100.42 mg(28 %)
Calcium127.75 mg(13 %)
Magnesium134.09 mg(45 %)
Iron5.41 mg(36 %)
Iodine1.34 μg(1 %)
Zinc29.06 mg(363 %)
Saturated fatty acids5.58 g
Cholesterol250.33 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
1
2 cloves
2
3 tablespoons
1 tablespoon
1 pinch
½ teaspoon
1
chile pepper (chopped)
freshly ground peppers
1 teaspoon
1 ¼ cups
2 cups
½ cup
sweet Corn (kernels)
7 ounces
8
Scallop (prepared, with coral)
1 tablespoon
8
Oyster (shelled, poached for 1 minute)
ground Sea salt
How healthy are the main ingredients?
oniongarliccayenne peppersaltLong grain riceCorn
Preparation

Kitchen utensils

1 Bowl, 1 Measuring cups, 1 Tablespoon, 1 Kitchen towel, 1 Blender

Preparation steps

1.
Season the chicken drumsticks with salt, pepper and allspice and dust with flour. Heat 1-2 tbsp oil and brown the chicken drumsticks on all sides, then set aside.
2.
Peel and finely chop the garlic. Peel and slice or dice the onion. Wash, halve, core and slice or dice the red peppers.
3.
Put the rest of the oil into the pan, add the vegetables and sweat until translucent. Add the rest of the spices and seasonings.
4.
Wash and drain the rice, add to the pan and sweat briefly. Now add the chicken drumsticks and hot vegetable stock and bring to the boil. Put a lid on the pan, turn down the temperature and cook over a low heat for 15-20 minutes, or until the rice has absorbed all the liquid.
5.
Meanwhile heat the butter in a frying pan and gently fry the scallops and crabmeat over a low heat. Add the sweetcorn kernels.
6.
Mix into the jambalaya with the oysters, season to taste with salt and pepper and serve.