Chicken Maqloobah with Rice

ريم سعيدCuoco

Ingredienti

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

Passi

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.

   Utensili necessari:

   Pentola

   5 min
2. 2

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

   Utensili necessari:

   Pentola a pressione

   5 min
3. 3

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

   5 min
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 min
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 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Olioper 100g

Energia884 kcal

Grassi totali100 g

Peperone rosso dolceper 100g

Energia20 kcal

Proteine1 g

Grassi totali0.2 g

Carbohydrate4.7 g

Zuccheri totali2 g

Fibre alimentari1.5 g

Vitamina C143.7 mg

Capsaicin250 mg

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag