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Spicy chicken with mexican rice
 
 
4 ServingsPTM60 min

Spicy chicken with mexican rice


Spicy chicken with corn, rice, black beans and coriander.

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Directions

  1. Preheat the oven to 200 ° C. Halve the chicken float fillets. Drain the black beans in a colander and rinse under cold water.
  2. Mix the sauce, ground coriander, paprika and oil in a bowl. Put the chicken breast fillet through and leave covered for 15 minutes.
  3. 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.
  4. 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.
  5. Heat the oil in a frying pan halfway through the oven. Slice the garlic and fry it with the ground coriander for 1 min.
  6. Add the rice and scoop. Add the water, bring to the boil and let the water take up in 5 minutes, stirring occasionally.
  7. Cut the coriander coarsely and scoop together with the beans through the rice. Season with RedHot sauce and salt.
  8. Take the chicken and corn out of the oven and serve with the rice.


Nutrition

765Calories
Sodium10% DV235mg
Fat32% DV21g
Protein62% DV31g
Carbs3% DV10g
Fiber48% DV12g

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