Chopped Chicken Stew with Rice
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
465
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 465 kcal | (22 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Long grain rice
- salt
- 600 grams Chicken breasts
- 2 onions
- 1 herb Celery
- 2 Tbsps vegetable oil
- 1 pc ginger
- 1 Tbsp Instant broth
- 4 Tbsps roasted Peanuts
- 1 Tbsp Pastry flour
- 2 Tbsps condensed milk
- peppers
Preparation steps
1.
Cook rice in a pot of boiling salted water for 20 minutes. Rinse chicken, pat dry and cut into small pieces. Peel onions and chop. Rinse celery, trim and cut into pieces. Heat oil in a pot, fry chicken on all sides until browned, add onions and celery and fry. Peel ginger and cut into fine strips. Add 1/2 liter (approximately 16 ounces) of water to the pot. Add broth and peanuts, mix and simmer for 10 minutes. Mix flour with condensed milk and a little water in a bowl. Add flour mixture to the pot, stir and season with salt and pepper. Serve chicken on plates with rice.
