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Stacy Scott
Spicy chicken with mexican rice
Spicy chicken with corn, rice, black beans and coriander.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Halve the chicken float fillets. Drain the black beans in a colander and rinse under cold water.
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Mix the sauce, ground coriander, paprika and oil in a bowl. Put the chicken breast fillet through and leave covered for 15 minutes.
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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.
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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.
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Heat the oil in a frying pan halfway through the oven. Slice the garlic and fry it with the ground coriander for 1 min.
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Add the rice and scoop. Add the water, bring to the boil and let the water take up in 5 minutes, stirring occasionally.
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Cut the coriander coarsely and scoop together with the beans through the rice. Season with RedHot sauce and salt.
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Take the chicken and corn out of the oven and serve with the rice.
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Nutrition
765Calories
Sodium10% DV235mg
Fat32% DV21g
Protein62% DV31g
Carbs3% DV10g
Fiber48% DV12g
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