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Chicken picadillo with coriander cream
 
 
4 ServingsPTM15 min

Chicken picadillo with coriander cream


Mexican rice dish with minced chicken, winter carrot, stir-fry vegetables, coriander and sour cream.

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Directions

  1. Cut the winter carrot into cubes and the leaves of the cilantro coarse.
  2. Boil the rice according to the instructions on the package.
  3. 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.
  4. Add the stir-fry mix and fry while stirring for 4 minutes.
  5. Mix the coriander with the cream and season with pepper.
  6. Divide the rice and chicken picadillo over the plates. Serve the coriander cream.


Nutrition

555Calories
Sodium36% DV875mg
Fat29% DV19g
Protein48% DV24g
Carbs23% DV70g
Fiber24% DV6g

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