Chicken Maqloobah with Rice

ريم سعيدCocinero

Ingredientes

• Chicken, cleaned with vinegar and cut into four pieces
  1 Chicken
• Rice, washed and parboiled
  5 Cup
• Bell pepper, small, sliced into rings
  1 Piece
• Medium-sized onion, sliced into rings
  1 Piece
• Garlic cloves, whole
  6 Clove
• Aceite
  3 Tablespoon
• Chicken broth cube, Maggi dissolved in half a coffee cup of water
  1 Cube
• Pimiento rojo dulce
  2 Tablespoon
• Salt to taste
  0
• Saffron, food coloring
  1 Teaspoon
• Cardamom pods
  3 Pod
• Cinnamon stick
  1 Stick
• Cloves
  3 Clove

Pasos

1. 1

   To boil the rice, place 3 tablespoons of oil in a pot with cinnamon, cardamom, and cloves. Add the rice and then water, and parboil with added salt to taste.

   Herramientas necesarias:

   Olla

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2. 2

   In a pressure cooker, add the oil, onion, garlic, and bell pepper.

   Herramientas necesarias:

   Olla a presión

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3. 3

   In a small bowl, mix the marinade ingredients: the chicken broth dissolved in water, sweet red pepper, and salt.

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4. 4

   Marinate the chicken with the prepared mixture and place it over the onions. Close the pressure cooker and place it on the heat for 45 minutes, then turn off the heat.

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5. 5

   Add half of the parboiled rice to the chicken, then sprinkle saffron (food coloring) on top, followed by the remaining rice. Close the pot and place it on the heat for 10 minutes, then turn off the heat and flip it onto a serving plate.

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Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Aceitepor 100g

Energía884 kcal

Grasa total100 g

Pimiento rojo dulcepor 100g

Energía20 kcal

Proteínas1 g

Grasa total0.2 g

Carbohidratos4.7 g

Azúcares totales2 g

Fibra dietética1.5 g

Vitamina C143.7 mg

Capsaicin250 mg

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas