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Chicken and roasted red capsicum sauce with rice

Chicken and roasted red capsicum sauce with rice
4.5 42 évaluation
Prép. 15min
Total 4h
4 portions
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Ingrédients

Chicken
  • garlic cloves
    2
  • olive oil
    20 g
  • brown onion cut into wedges (1 cm)
    200 g
  • ripe tomatoes cut into wedges
    150 g
  • roasted red capsicum (in oil or brine), cut into pieces
    300 g
  • fresh long red chillies deseeded if preferred, cut into pieces
    1 - 2
  • paprika
    2 tsp
  • fresh flat-leaf parsley leaves only
    2 sprigs
  • dried oregano
    1 ½ tsp
  • red wine vinegar
    20 g
  • white sugar
    15 g
  • ground black pepper
    ½ tsp
  • skinless chicken thigh fillet
    800 g
  • Chicken stock paste (see Tips)
    2 tsp
  • salt
    1 tsp
Rice
  • long grain white rice
    300 g
  • water
    800 g
  • salt
    1 tsp
  • lemon cut into wedges, to serve (optional)
    1

Niveau

facile

Infos nut. par 1 portion

Sodium 1766.8 mg
Protides 43.2 g
Calories 2899 kJ / 690.2 kcal
Lipides 23.6 g
Fibre 6.3 g
Graisses saturées 6.5 g
Glucides 74.6 g

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Également présenté dans

Slow cook (TM6) with blade cover 8 Recettes
Australie et Nouvelle-Zélande

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