Ingredientes
- Chicken, cleaned with vinegar and cut into four pieces1 Chicken
- Rice, washed and parboiled5 Cup
- Bell pepper, small, sliced into rings1 Piece
- Medium-sized onion, sliced into rings1 Piece
- Garlic cloves, whole6 Clove
Óleo3 Tablespoon- Chicken broth cube, Maggi dissolved in half a coffee cup of water1 Cube
Pimentão vermelho doce2 Tablespoon- Salt to taste0
- Saffron, food coloring1 Teaspoon
- Cardamom pods3 Pod
- Cinnamon stick1 Stick
- Cloves3 Clove
Passos
- 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.
recipe.minutesUtensílios necessários:
Panela - 2
In a pressure cooker, add the oil, onion, garlic, and bell pepper.
recipe.minutesUtensílios necessários:
Panela de pressão - 3
In a small bowl, mix the marinade ingredients: the chicken broth dissolved in water, sweet red pepper, and salt.
recipe.minutes - 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.
recipe.minutes - 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.
recipe.minutes
Fatos nutricionais
Óleopor 100gPimentão vermelho docepor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.