Ingredienti
- Shredded chicken breast1 breast
Acqua1.5 cup- Cinnamon stick1 stick
- Cardamom pods2 pods
Foglia di alloro1 leaf- Cloves3 cloves
Olio di mais2 tablespoon- Onion, finely chopped1 cup
- Tomato, peeled and finely chopped3 cup
- Hot green pepper1 tablespoon
Concentrato di pomodoro3 tablespoon
Avena1 cup
Succo di limone4 tablespoon- Chicken broth cube2 cube
- Pinch of curry1 pinch
- Pinch of seven spices1 pinch
- Pinch of cinnamon1 pinch
- Salt and black pepper1 to taste
Passi
- 1
Place the chicken breast in a pot with the amount of water over high heat, and when it boils, remove the white foam and add the cardamom pods, cloves, cinnamon stick, and bay leaf. Then cover and let it simmer on medium heat for twenty minutes.
20 minUtensili necessari:
Pentola - 2
After twenty minutes, strain the broth and dissolve the two broth cubes in it. Set it aside and place the chicken breast on a plate and cover it.
5 minUtensili necessari:
Colino - 3
In a suitable pot, add the oil and onion, and sauté over medium heat until softened. Then add the hot green pepper and stir. Next, add the tomato paste and mix it with the onion and pepper until slightly roasted.
10 minUtensili necessari:Pentola - 4
Add the tomatoes and stir for about ten minutes. Then add the broth, ground spices, salt, and black pepper. Cover the pot and let it simmer on medium heat for half an hour until it thickens.
30 minUtensili necessari:Pentola - 5
Gradually add the oats while continuously stirring with a whisk to prevent clumping.
5 minUtensili necessari:🍳Whisk - 6
When adding the oats, cover the pot and let it simmer on low heat for twenty to thirty minutes, stirring occasionally to prevent the oats from sticking.
30 minUtensili necessari:Pentola - 7
Add the chicken breast in the last ten minutes after shredding it, and finally add the lemon juice and serve.
10 min
Fatti nutrizionali
Acquaper 100gFoglia di alloroper 100gOlio di maisper 100gConcentrato di pomodoroper 100gAvenaper 100gSucco di limoneper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.