Chicken and Rice (NYC Street Cart Style)   Imprimer

Nombre de personnesDiminuer le nombre de personnes4Augmenter le nombre de personnes
Temps de préparation10 min
Temps de cuisson60 min
Prix par personne3.67 / personnes
Ingrédients
1 Cl Vinaigre de cidre
250 Cl Yaourts nature
4 Gr Coriandre
500 Gr Aiguillettes de poulet
2 Gr Origan séché
3 Gr Sucre en poudre
3 Gr Sel
1 Jus de citron
25 Cl Huile d'olives
4 Gousses d'ail
2 Gr Poivre noir
Détail de la recette

Additional optional ingredients:

Sriracha, harissa or your favorite hot sauce (optional to serve)

Fresh parsley (optional for garnish)

PREPARATION
1. Whisk together all sauce ingredients in a small bowl. Refrigerate until ready to use. ?

2. Toss chicken with lemon juice, oregano, coriander, salt, pepper, garlic and olive oil. Marinade at least 15 minutes, an hour is ideal.?

3. Heat a large pot over high heat and add enough oil to coat the bottom lightly. ?

4. In a large saucepan, cook the chicken in batches until done. Remove from pan, set aside and keep warm. ?

5. In the same pot you cooked the chicken, add the butter, rice, turmeric and cumin. Stir to coat, cook about 1-2 minutes. ?

6. Add chicken stock and salt and bring to a boil.?

7. Turn heat down to low, cover and cook 15 minutes. Fluff with a fork when finished and remove from heat.?

8. When everything is done, dice the chicken. ?

9. Serve chicken pieces on top of rice, drizzle with the white sauce and add hot sauce if desired. ?

10. Enjoy!

Valeurs nutritionnelles moyennes par personne
Energie5 795.88 kJ / 1 394.62 kCal
Matières grasses74.54 gdont saturés8.65 g
Glucides36.26 gdont sucres0.54 g
Fibres0.77 g
Protéines50.90 g
Sodium294.08 mg
Source : https://www.buzzfeed.com/emilyhorng/travel-to-new-york-city-without-leaving-your-house-with-this
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