Chicken and roasted red capsicum sauce with rice

Chicken and roasted red capsicum sauce with rice

4.5 43 évaluations

Préparation 15min

Total 4h

4 portions

Ingrédients

Chicken

olive oil
20 g
garlic cloves
2
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
white sugar
15 g
ground black pepper
½ tsp
dried oregano
1 ½ tsp
red wine vinegar
20 g
skinless chicken thigh fillets
800 g
Chicken stock paste (see Tips)
2 tsp
salt
1 tsp

Rice

water
800 g
salt
1 tsp
long grain white rice
300 g
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 with blade cover 8 Recettes
Australie et Nouvelle-Zélande

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