| Składnik |
Ilość |
Kalorie |
| Cebule |
150g |
60kcal |
| Papryka, surowa, żółta, słodka |
119g |
31kcal |
| Bulion/ Rosół z kurczaka |
498g |
1330kcal |
| Korzeń imbiru |
2g |
2kcal |
| Czosnek |
6g |
9kcal |
| Papryka |
2.3g |
6kcal |
| Pieprz cayenne |
0.9g |
3kcal |
| Kminek, mielony |
2.1g |
8kcal |
| Pomidory, czerwone, dojrzałe, surowe, całoroczne średnie |
246g |
44kcal |
| Ryż biały, długoziarnisty, parzony, nieulepszony, suchy |
370g |
1384kcal |
| Kurczak, skóra (podudzia i uda), surowy |
454g |
1998kcal |
Recipe Instructions:
Ingredients:
• 2 cups long-grain parboiled rice
• 1 onion, finely chopped
• 2 tomatoes, blended into a puree
• 1 red bell pepper, blended into a puree
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• 2 cups chicken broth or water
• 1 lb chicken thighs or drumsticks
• Salt and pepper to taste
• Vegetable oil
Instructions:
1. Heat vegetable oil in a large pot over medium heat.
2. Season chicken thighs or drumsticks with salt and pepper, then brown them in the hot oil. Remove and set aside.
3. In the same pot, add chopped onion and minced garlic. Sauté until softened.
4. Add blended tomato and red bell pepper puree. Cook until thickened and oil starts to separate from the sauce.
5. Stir in ground ginger, ground cumin, paprika, and cayenne pepper (if using).
6. Add parboiled rice to the pot and stir to coat with the sauce.
7. Pour in chicken broth or water. Add browned chicken thighs or drumsticks back into the pot.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is cooked and liquid is absorbed.
9. Fluff rice with a fork before serving.
