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Chicken jimbalaya
 
 
4 ServingsPTM20 min

Chicken jimbalaya


Yellow rice with pointed pepper, chicken fillet, string beans and shrimps.

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Directions

  1. Boil the rice according to the instructions on the package. Drain and leave with the lid on the pan until use.
  2. Remove the seeds from the peppers and cut into rings of 1 cm. Slice the garlic.
  3. Heat the oil in a stirring stir fry the garlic, chicken and caribbean spice 2 min.
  4. Add the pepper, haricot beans and shrimp and stir fry for 3 minutes. Crumble the bouillon cube above and add the water.
  5. Allow to cook on the pan with the lid on a medium heat for 5 minutes.
  6. Add the rice and stir-fry for another 2 minutes. Cover everything well.


Nutrition

455Calories
Sodium30% DV730mg
Fat14% DV9g
Protein52% DV26g
Carbs22% DV65g
Fiber36% DV9g

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