|
|
|
|
|
| Estimated Times |
Preparation time: 20
Cooking time: 50
|
| |
Ingredients
-
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
55
60
65
70
75
100
125
150
175
200
225
250
servings
| 5 | dl | Water ~500 g |
| 0.5 | pcs. | Onion(s) ~37.5 g |
| 0.25 | pcs. | Lemon ~25 g |
| 0.5 | tsp | Sea salt ~2.8 g |
| 0.5 | pcs. | Chicken ~600 g |
| 3 | pcs. | Tomato ~375 g |
| 1 | pcs. | Red bell pepper ~120 g |
| 1.5 | pcs. | Spring onions ~21 g |
| 0.5 | can(s) | Tomato paste ~70 g |
| 0.5 | tbsp | Olive oil ~6.8 g |
| 100 | g | Peanut butter |
| 175 | g | Brown rice |
|
|
Directions
Put a pan of water on to boil the chicken in.
Chop the onion and slice the lemon.
Add the onion, lemon, salt and chicken to the pan and cook for 20 mins. Then let the chicken drain and the stock reduce.
Finely chop the tomato, pepper and spring onions, including the green tops, but put them to one side.
Cut the chicken into pieces and sauté in olive oil until the skin is golden. Add the vegetables, tomato concentrate and 2 dl reduced stock. Stir, cover and simmer for approx. 30 mins.
Cook the rice according to the instructions on the packet.
Place the chopped green tops and peanut butter in the pan with the chicken and stir.
Serve the chicken dish with rice.
Tip
Can also be served with sautéd courgettes and/or steamed spinach.
Nutritional data
1,049 Kcal Per Serving
F: 52 g, P: 51 g, C: 100 g, DF: 11 g
2,099 Kcal (121 Kcal/100 g)
|
| More statistics |
|