Pepper and Rice Stuffed Chicken

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Pepper and Rice Stuffed Chicken
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Health Score:
8,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
523
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie523 kcal(25 %)
Protein57.25 g(58 %)
Fat23.47 g(20 %)
Carbohydrates21.7 g(14 %)
Sugar added0 g(0 %)
Roughage2.61 g(9 %)
Vitamin A50.79 mg(6,349 %)
Vitamin D0.67 μg(3 %)
Vitamin E0.82 mg(7 %)
Vitamin B₁0.37 mg(37 %)
Vitamin B₂0.48 mg(44 %)
Niacin23.78 mg(198 %)
Vitamin B₆1.26 mg(90 %)
Folate26.11 μg(9 %)
Pantothenic acid3.01 mg(50 %)
Biotin0.53 μg(1 %)
Vitamin B₁₂0.93 μg(31 %)
Vitamin C71.99 mg(76 %)
Potassium807.61 mg(20 %)
Calcium38.94 mg(4 %)
Magnesium90.87 mg(30 %)
Iron3.51 mg(23 %)
Iodine0.89 μg(0 %)
Zinc4.75 mg(59 %)
Saturated fatty acids5.9 g
Cholesterol313.02 mg

Ingredients

for
4
Ingredients
1.333 cups Rice
8 boneless Chicken thigh
1 tablespoon olive oil
1 clove garlic (finely chopped)
1 small, red Bell pepper (seeds removed; cut into strips)
1 small, yellow Bell pepper (seeds removed; cut into strips)
1 small, green Bell pepper (seeds removed; cut into strips)
salt
peppers
cup chicken stock
To serve
boiled Rice
How healthy are the main ingredients?
olive oilgarlicsalt
Preparation

Kitchen utensils

1 Fine grater, 1 Peeler (oder Käsehobel), 1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Tablespoon, 1 große Bowl, 1 Garlic press, 1 Teaspoon, 1 Whisk, 1 Salad spinner, 1 Large knife, 1 Toaster, 1 Grill pan, 1 Brush (am besten Silikonpinsel), 1 Slotted spatula, 1 Paper towel

Preparation steps

1.
Put the rice in a pan with a pinch of salt and just cover with water. Bring to a boil, cover and cook for 10-15 minutes until the rice is tender and the water is absorbed. Set aside.
2.
Heat the oven to 190°C (170° fan) 375°F gas 5.
3.
Heat the oil in a frying pan and cook the garlic and pepper strips until tender. Stir in the rice and add salt and pepper to taste.
4.
Open out the chicken thighs and divide the rice mixture between them. Fold the sides of the thighs over the filling to enclose it and tie each thigh with kitchen string. Season the chicken thighs with salt and pepper.
5.
Put into a baking dish and spoon over the stock.
6.
Cook for about 40 minutes until the chicken is cooked and golden. Remove the string and serve with boiled rice.