Chicken Maqloobah with Rice

ريم سعيدCuisinier

Ingrédients

• 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
• Huile
  3 Tablespoon
• Chicken broth cube, Maggi dissolved in half a coffee cup of water
  1 Cube
• Poivron rouge doux
  2 Tablespoon
• Salt to taste
  0
• Saffron, food coloring
  1 Teaspoon
• Cardamom pods
  3 Pod
• Cinnamon stick
  1 Stick
• Cloves
  3 Clove

Mesures

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.

   Matériel requis:

   Marmite

   5 minutes
2. 2

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

   Matériel requis:

   Autocuiseur

   5 minutes
3. 3

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

   5 minutes
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.

   60 minutes
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.

   10 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Huilepour 100g

Énergie884 kcal

Lipides totaux100 g

Poivron rouge douxpour 100g

Énergie20 kcal

Protéines1 g

Lipides totaux0.2 g

Glucides4.7 g

Sucres totaux2 g

Fibres alimentaires1.5 g

Vitamine C143.7 mg

Capsaicin250 mg

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques