Rice Pilaf with Chicken Breast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 25.1 μg | (42 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 20.2 mg | (168 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 952 mg | (24 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 283 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 400 grams Chicken breasts
- 1 bunch scallions
- 1 yellow Bell pepper
- 2 garlic cloves
- 250 grams Tomatoes
- 3 Tbsps sunflower oil
- 1 dried chili pepper
- 1 sm can ground Saffron
- ⅛ l chicken stock
- 40 grams raisins
- 250 grams Long grain rice
- 40 grams Pine nuts
- salt
- freshly ground peppers
- ½ tsp ground Cumin
- ½ bunch parsley
- 200 grams Yogurt (0.1% fat)
- 1 tsp Cumin
Preparation steps
Cut chicken into about 1-cm (approximately 1/2-inch) cubes. Rinse scallions and cut into thin rings (including the green part). Rinse the bell pepper, remove seeds, and cut into strips. Peel and finely chop garlic.
Blanch tomatoes in boiling water and peel them. Dice into small cubes.
Heat the oil in a pan. Sauté the chicken with the pepper strips, then add the scallions and garlic, stirring over high heat for about 4 minutes. Sprinkle in the dried chile. Stir saffron into chicken stock and add the stock to the chicken. Bring to a boil.
Add the red chile, raisins, rice, pine nuts, tomatoes, and almost ½ liter (approximately 2 cups) water. Season with salt, pepper, and cumin. Cover the pilaf and, stirring occasionally, cook about 25 minutes over low heat. Add some more water if the rice gets too dry.
Rinse, dry, and finely chop the parsley. Sprinkle the pilaf with parsley to serve. Mix cumin into yogurt and serve in a bowl alongside the pilaf.
