Filter
Reset
Sort ByRelevance
Stacy Scott
Spicy chicken with mexican rice
Spicy chicken with corn, rice, black beans and coriander.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C. Halve the chicken float fillets. Drain the black beans in a colander and rinse under cold water.
-
Mix the sauce, ground coriander, paprika and oil in a bowl. Put the chicken breast fillet through and leave covered for 15 minutes.
-
Clean the corn cobs. Let them soak for 15 minutes in a large bowl with hot water. Drain and pack each corn cob in aluminum foil.
-
Place the chicken and corn on a griddle covered with parchment paper. Bake for about 25 minutes in the middle of the oven. Turn the chicken halfway.
-
Heat the oil in a frying pan halfway through the oven. Slice the garlic and fry it with the ground coriander for 1 min.
-
Add the rice and scoop. Add the water, bring to the boil and let the water take up in 5 minutes, stirring occasionally.
-
Cut the coriander coarsely and scoop together with the beans through the rice. Season with RedHot sauce and salt.
-
Take the chicken and corn out of the oven and serve with the rice.
Blogs that might be interesting
-
30 minMain dishsweet potato, celeriac, butter, (merguez) sausage, warm milk, Apple, thyme, rosemary, Red onion,sweet potato stew with celeriac, apple and thyme
-
35 minMain dishcoalfish fillet, potatoes, liquid margarine, fish spices, carrots, peas,spicy fish on a potato bed
-
30 minMain dishchicken fillets, sambal Badjak, tomato paste, chicken bouillon, ginger syrup, oil, onion, garlic, dark brown sugar,chicken fillet in spicy tomato sauce
-
20 minMain dishbroken green beans, lettuce, Brown bread, butter, grated cheese, Ragout, Salad Dressing,croque madam with bean salad
Nutrition
765Calories
Sodium10% DV235mg
Fat32% DV21g
Protein62% DV31g
Carbs3% DV10g
Fiber48% DV12g
Loved it