avec riz aux tomates façon sud-ouest
Ce repas regorge de saveurs typiques du sud-ouest américain : le poulet aux épices sud-ouest est glacé et cuit au four avec une savoureuse sauce BBQ dont vous raffolerez! Notre riz assaisonné à la cajun est délicieusement parfumé et agrémenté de maïs sucré.
Allergens
Utensils
Tags
Haut de cuisse de poulet
270 g
Mélange d'épices Sud-Ouest
6 g
Sauce BBQ
4 tbsp
Riz étuvé
0.75 cup
Bouillon de poulet en poudre
7.5 g
Oignons verts
1 unit(s)
Poivron vert
1 unit(s)
Maïs en grains
113 g
Base de sauce tomate
2 tbsp
Huile
1 tbsp
Sel
0.125 tsp
Beurre
2 tbsp
Poivre
0.125 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Heat a large pot over medium-high.
- While the pot heats, thinly slice green onion, keeping white and green parts separate.
- When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted.
- Add green onion whites, stock powder, rice, tomato sauce base and half the Southwest Spice Blend. Cook for 1 min, stirring often, until mixture is fragrant and rice is coated.
- Increase heat to high, then add 1 1/4 cups (2 1/2 cups) water. Bring to a boil, scraping up any brown bits on the bottom of the pot.
- Once boiling, reduce heat to low. Cover and cook for 16-18 min, until rice is tender and liquid is absorbed.
- While rice comes to a boil, heat a large non-stick pan over medium-high.
- Pat chicken dry with paper towels. Season with salt, pepper and remaining Southwest Spice Blend.
- When the pan is hot, add 1 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 servings, using 1 tbsp oil per batch.) Pan-fry for 1-2 min per side, until golden.
- Carefully wipe the pan clean.
- Transfer chicken to a parchment-lined baking sheet, then brush with half the BBQ sauce.
- Roast in the top of the oven for 8-10 min, until chicken is cooked through.**
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Pat corn dry with paper towels.
- While chicken is in the oven, reheat the same pan (from step 2) over medium-high.
- Add 1/2 tbsp (1 tbsp) butter, then peppers and corn. Cook for 2-3 min, stirring occasionally, until veggies soften slightly. Season with salt and pepper.
- When rice is almost done, stir veggies into the pot until just combined. Cover and continue cooking for 3-4 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- When rice and chicken are done, add remaining BBQ sauce, 1/2 tbsp (1 tbsp) butter and 2 tbsp (4 tbsp) water to the same pan. Heat over medium-low.
- Cook for 1 min, stirring often, until sauce is simmering and thickens slightly.
- Thinly slice chicken.
- Fluff rice with a fork.
- Divide rice between bowls. Top with chicken.
- Drizzle BBQ sauce mixture over bowls, then sprinkle remaining green onions over top.
790
kcal
Calories
27
g
Fat
10
g
Saturated Fat
99
g
Carbohydrate
21
g
Sugar
6
g
Dietary Fiber
39
g
Protein
165
mg
Cholesterol
1150
mg
Sodium
0.5
g
Trans Fat
1500
mg
Potassium
100
mg
Calcium
4
mg
Iron
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