Rice with Shredded Chicken
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
584
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 584 cal. | (28 %) | ||
| Protein | 48.87 g | (50 %) | ||
| Fat | 8.5 g | (7 %) | ||
| Carbohydrates | 73.84 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.59 g | (15 %) |
more nutritional values
| Vitamin A | 200.69 mg | (25,086 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 1.26 mg | (11 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 26.4 mg | (220 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 48.08 μg | (16 %) | ||
| Pantothenic acid | 1.39 mg | (23 %) | ||
| Biotin | 1.64 μg | (4 %) | ||
| Vitamin B₁₂ | 0.42 μg | (14 %) | ||
| Vitamin C | 56.94 mg | (60 %) | ||
| Potassium | 577.44 mg | (14 %) | ||
| Calcium | 51.11 mg | (5 %) | ||
| Magnesium | 58.82 mg | (20 %) | ||
| Iron | 2.65 mg | (18 %) | ||
| Iodine | 2.34 μg | (1 %) | ||
| Zinc | 1.76 mg | (22 %) | ||
| Saturated fatty acids | 1.84 g | |||
| Cholesterol | 107.04 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Basmati rice
- salt
- 200 grams Peas
- 2 Bell pepper (red and yellow)
- 1 onion
- 1 garlic clove
- 500 grams Chicken breasts (thinly sliced)
- 1 Tbsp vegetable oil
- 1 Tbsp Tomato paste
- 1 Tbsp sweet ground paprika
- 150 milliliters Chicken broth
- cayenne pepper
Preparation steps
1.
Rinse the rice in a sieve and cook until tender with twice the amount of salt water about 20 minutes. During the last 5 minutes add the peas.
2.
Rinse the peppers, cut in half, trim and cut into strips. Peel the onion and garlic and finely chop. Rinse the chicken, pat dry and cut into strips. Saute the onion with the garlic in hot oil until translucent. Add the chicken and saute for 2-3 minutes. Stir in the peppers with tomato paste and paprika and deglaze with the broth. Let simmer until done, about 5 minutes. Season with salt and cayenne pepper to taste and serve on rice.
