avec épinards et mirepoix
Ingrédients : Hauts de cuisse de poulet • Mirepoix (oignon, carotte, céleri) • Medley de riz sauvage (riz étuvé, riz sauvage) • Vin blanc de cuisine (sulfites) (vin de cuisine (vin, sel, sorbate de potassium, acide malique, sulfites)) • Épinards • Bouillon de poulet en poudre (soya) (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) • Mélange d’épices acidulé à l’ail (sulfites) (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) • Ail.
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Tags
Haut de cuisse de poulet
270 g
Mélange de riz sauvage
0.5 cup
Mirepoix
113 g
Bouillon de poulet en poudre
7.5 g
Gousses d'ail
2 unit(s)
Mélange d’épices acidulé à l’ail
7 g
Bébés épinards
28 g
Vin blanc de cuisine
4 tbsp
Beurre
1 tbsp
Huile
1 tbsp
Poivre
0.125 tsp
Sel
0.125 tsp
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- In a medium pot, add wild rice medley, 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and half the stock powder. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, roughly chop spinach.
- Peel, then mince or grate garlic.
- Pat chicken dry with paper towels. On a separate cutting board, cut into 1-inch pieces.
- Season with salt and pepper.
- Heat a large pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken and mirepoix.
- Cook for 3-4 min, stirring often, until mirepoix starts to soften and chicken begins to brown. (NOTE: Chicken will finish cooking in step 5.)
- Add garlic and Zesty Garlic Blend. Cook for 30 sec, stirring until fragrant.
- Add cooking wine. Cook for 2-3 min, scraping up any browned bits from the bottom of the pot until wine is absorbed.
- To the pot, add 1 1/4 cups (2 cups) water, and remaining stock powder. Bring to a gentle boil. (TIP: If you prefer a more brothy stew, add more water, 1/4 cup at a time.)
- Once boiling, reduce heat to medium-low.
- Cook for 5-8 min, stirring occasionally, until chicken is cooked through.** (NOTE: If rice isn't finished cooking, reduce heat of the large pot with chicken to low. Cover and keep warm.)
- When rice is done, fluff with a fork. To the pot with stew, add rice and spinach.
- Cook for 1 min, stirring until spinach wilts.
- Remove from heat. Season with salt and pepper.
- Divide chicken and wild rice stew between bowls.
540
kcal
Calories
20
g
Fat
6
g
Saturated Fat
51
g
Carbohydrate
3
g
Sugar
4
g
Dietary Fiber
35
g
Protein
150
mg
Cholesterol
1110
mg
Sodium
0.3
g
Trans Fat
800
mg
Potassium
100
mg
Calcium
2.5
mg
Iron
