Filter
Reset
Sort ByRelevance
JEANINEJ
Chicken jimbalaya
Yellow rice with pointed pepper, chicken fillet, string beans and shrimps.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the rice according to the instructions on the package. Drain and leave with the lid on the pan until use.
-
Remove the seeds from the peppers and cut into rings of 1 cm. Slice the garlic.
-
Heat the oil in a stirring stir fry the garlic, chicken and caribbean spice 2 min.
-
Add the pepper, haricot beans and shrimp and stir fry for 3 minutes. Crumble the bouillon cube above and add the water.
-
Allow to cook on the pan with the lid on a medium heat for 5 minutes.
-
Add the rice and stir-fry for another 2 minutes. Cover everything well.
Blogs that might be interesting
-
180 minMain dishsukadelap, butter, onion, tomato paste, thyme leaves, tromp and rueb herb vinegar, dark beer, Brussel sprout, leeks, winter carrot,sukadelappen with beer and winter vegetables -
40 minMain dishBeetroot, Red onion, thyme leaves, Red wine vinegar, olive oil, ordinary onion, risotto rice, dry white wine, chicken or vegetable stock, pea, soft goat cheese,risotto with roasted beetroot -
15 minMain dishSpaghetti, frozen leaf spinach, onion, traditional olive oil, fresh wok prawns with garlic, Cherry tomatoes, fresh basil,spaghettini with shrimps and spinach -
20 minMain dishunpolished rice, onion, bunch onions, sunflower oil, cut pointed cabbage, carrot julienne, Eggs, satay sauce, unsalted peanuts, nasi herbs spices,nasi with cabbage and satay sauce
Nutrition
455Calories
Sodium30% DV730mg
Fat14% DV9g
Protein52% DV26g
Carbs22% DV65g
Fiber36% DV9g
Loved it