Mild chicken pepper rice

Name: Mild chicken pepper rice
Prep time: 8 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Ingredients: 400 g Chicken (breast); 1 tsp Paprika; 250 g Rice; 20 ml Olive oil; 1 pinch Salt; 600 ml Chicken stock; 2 unit Bell Peppers

Spanish Other Easy

Chicken, colourful peppers and paprika over rice cooked in chicken stock. Mild Spanish plate : sweet peppers, fragrant grain, paprika warmth without burn. 25 minutes.

Servings

Minutes

Ingredients

Dietary summary — not suitable for vegetarian, vegan

Free fromGluten, Lactose, Alcohol, Pork
Not suitable forVegetarian, Vegan

8 min

Preparation

17 min

Cooking

Ingredients

Chicken (breast)

Meat

400 g

Paprika

1 tsp

Rice

250 g

Olive oil

20 ml

Salt

1 pinch(es)

Chicken stock

600 ml

Bell Peppers

2 piece(s)

Preparation steps

Cut the chicken into pieces. Cut the peppers into strips.

Heat oil in a pot. Season the chicken with paprika and a pinch of salt, then brown 4 minutes.

Add the peppers and rice. Toast 1 minute, stirring.

Pour in the chicken stock. Bring to a boil, then cook covered on low heat 15 minutes until absorbed.

Rest 3 minutes, fluff and serve.

Per serving

451 kcal

Calories

36 g

Protein

57 g

Carbs

8 g

Fat