Chicken with rice and peppers

This chicken recipe with rice and peppers is a quick, colorful, nutritious and easy meal to prepare. It’s perfect to present in any occasion! Bon appetit!

INGREDIENTS FOR THIS RECIPE

Here you'll find all the ingredients needed to make this recipe:

Chicken
Red pepper
Green pepper
Tomato
Sweet red pepper paste
Garlic
Nutmeg
Pepper
Onion
Olive oil
Rice
Salt

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.

HOW TO MAKE CHICKEN RICE WITH PEPPERS:

Put the olive oil, the chopped onion and the chopped garlic in a saucepan and sauté over low heat until the onion start to turn slightly golden. Add the chicken pieces together with the peppers cut into strips and the peeled tomatoes cut into small pieces. Season with salt, pepper, nutmeg and sweet red pepper paste. Stir and cook over low heat for about 30 to 35 minutes. Add the rice and season with a little more salt. Stir, pour the water (enough water to completely cover the mixture) and boil over medium-high heat. When starts boiling, reduce to low heat and cook for 10 minutes.
Turn off the heat and serve.

Chicken with rice and peppers

This chicken recipe with rice and peppers is a quick, colorful, nutritious and easy meal to prepare. It’s perfect to present in any occasion! Bon appetit!

(10 votes, 4.40 out of 5)


By
Category: Chicken, Meat, Recipes
Cuisine:
Difficulty:
Servings:: 4
Prep Time: 5 m
Cook Time: 50 m
Total Time: 55 m

Ingredients

  • 1.2 kg (2 2/3 pounds) chicken cut into small pieces
  • 1/2 red pepper
  • 1/2 green pepper
  • 1 medium ripe tomato
  • 1 tablespoon sweet red pepper paste
  • 4 cloves of garlic
  • Nutmeg (to taste)
  • Pepper (to taste)
  • 1 large onion
  • 50 ml (1/4 cup) olive oil
  • 250 grams (1 1/4 cups) rice
  • Salt (to taste)

Directions

  1. Put the olive oil, the chopped onion and the chopped garlic in a saucepan and sauté over low heat until the onion start to turn slightly golden, stirring occasionally. Add the chicken pieces together with the peppers cut into strips and the peeled tomatoes cut into small pieces. Season with salt, pepper, nutmeg and sweet red pepper paste. Stir and cook over low heat for about 30 to 35 minutes, stirring occasionally.
  2. Add the rice and season with a little more salt. Stir, pour the water (enough water to completely cover the mixture) and boil over medium-high heat. When starts boiling, reduce to low heat and cook for 10 minutes.
  3. Turn off the heat and serve.
Chicken with rice and peppers
Nutrition facts
Serves 4
Per Serving:
% DAILY VALUE
Calories 819
Total Fat 22 g(28%)
Saturated Fat 4.5 g(22%)
Cholesterol 231 mg(77%)
Sodium 266 mg(12%)
Total Carbohydrate 58 g(21%)
Protein 92.5 g
 

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