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Chicken picadillo with coriander cream
Mexican rice dish with minced chicken, winter carrot, stir-fry vegetables, coriander and sour cream.
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Ingredients
Directions
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Cut the winter carrot into cubes and the leaves of the cilantro coarse.
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Boil the rice according to the instructions on the package.
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Heat the oil in a frying pan and fry the carrot for 1 min. Add the minced chicken and fry in 2 min. Put the picadillo through.
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Add the stir-fry mix and fry while stirring for 4 minutes.
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Mix the coriander with the cream and season with pepper.
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Divide the rice and chicken picadillo over the plates. Serve the coriander cream.
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Nutrition
555Calories
Sodium36% DV875mg
Fat29% DV19g
Protein48% DV24g
Carbs23% DV70g
Fiber24% DV6g
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