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JEANINEJ
Chicken jimbalaya
Yellow rice with pointed pepper, chicken fillet, string beans and shrimps.
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Ingredients
Directions
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Boil the rice according to the instructions on the package. Drain and leave with the lid on the pan until use.
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Remove the seeds from the peppers and cut into rings of 1 cm. Slice the garlic.
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Heat the oil in a stirring stir fry the garlic, chicken and caribbean spice 2 min.
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Add the pepper, haricot beans and shrimp and stir fry for 3 minutes. Crumble the bouillon cube above and add the water.
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Allow to cook on the pan with the lid on a medium heat for 5 minutes.
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Add the rice and stir-fry for another 2 minutes. Cover everything well.
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Nutrition
455Calories
Sodium30% DV730mg
Fat14% DV9g
Protein52% DV26g
Carbs22% DV65g
Fiber36% DV9g
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