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W01 - 10-minute recipe - pulled chicken
with brown rice, romano pepper and coriander
Allergenen :
Melk (inclusief lactose)
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd10 minuten
oventijd10 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
100 gram
Pulled chicken
¼ stuk(s)
Limoen
25 gram
Biologische volle yoghurt
(Bevat Melk (inclusief lactose))
75 gram
Bruine snelkookrijst
1 stuk(s)
Tomaat
½ stuk(s)
Rode puntpaprika
10 gram
Chipotle-pasta
½
Tomatenpuree
½ stuk(s)
Ui
5 gram
Verse koriander
(Kan bevatten Selderij)
Zelf toevoegen
½ el
Olijfolie
50 ml
Zoutarme kippenbouillon
1 el
Extra vierge olijfolie
½ tl
Suiker
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)2998 kJ
Energie (kcal)716 kcal
Vetten31 g
waarvan verzadigd6.9 g
Koolhydraten77.9 g
waarvan suikers18 g
Vezels8.9 g
Eiwitten29.8 g
Zout1.5 g
Benodigdheden
•Pan
•Koekenpan
•Kleine kom
Instructies
1
- Boil plenty of water in a pot or saucepan. Weigh the brown rice and then boil for 10 minutes until done. Drain and set aside.
- Chop the bell pepper into strips.
- Cut the onion into half rings.
- Prepare the stock.
2
- Heat a light drizzle of olive oil in a frying pan over medium heat and fry the bell pepper and onion for 2 - 3 minutes.
- Add the pulled chicken to the pan, tomato paste, stock, chipotle paste*, and sugar.
- Simmer for 3 - 4 minutes.
*Take care, this ingredient is spicy! Use as preferred.
3
- Dice the tomato. Roughly chop the coriander.
- Cut the lime into wedges.
- Combine the tomato, half of the coriander, juice of one lime wedge per person, and extra virgin olive oil in a small bowl.
- Season to taste with salt and pepper.
4
- Serve the rice in a deep bowl, top with the pulled chicken and the tomato salsa on the side.
- Garnish with the yoghurt and coriander.
Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!
