et riz aux tomates façon sud-ouest
Ingrédients : Haut de cuisse de poulet • Poivron vert • Riz étuvé • Maïs facile à décongeler (maïs, vinaigre modifié) • Sauce BBQ (sucres (sucre/glucose-fructose, mélasse verte, cassonade), pâte de tomates, vinaigre, eau, sel, amidon de maïs modifié, moutarde, amidon de tapioca modifié, son de moutarde, piments forts, huile de soja, ail en poudre, poudre d'oignon, épices, assaisonnement, arôme naturel, gomme de xanthane, protéine de maïs hydrolysé, couleur caramel, acide malique, acide citrique, benzoate de sodium) (moutarde) • Sauce tomate (eau, pâte de tomate, amidon de maïs modifié, huile de soja, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Bouillon de poulet en poudre (sel, sucres (dextrose, extrait sec de sirop de maïs, sucre), graisse de poulet, amidon de maïs, protéines végétales hydrolysées(maïs, soja), oignon déshydraté, extrait de levure, épices et herbes, extraits d'épices, poulet déshydraté, acide citrique, extrait de curcuma, curcuma, inosinate disodique, guanylate disodique, arôme naturel) (soya) • Mélange d’épices sud-ouest (épices, poudre de paprika, poudre d'ail, poudre d'oignon, sel, fines herbes, huile de canola, oléorésine de paprika, dioxyde de silicium) • Oignon vert.
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
et riz aux tomates façon sud-ouest
avec riz aux tomates façon sud-ouest
avec riz à la tomate inspiré du sud-ouest
avec riz aux tomates façon sud-ouest
