Spinach and rice stew with chicken Recipe
Recipe Ingredients for Spinach and rice stew with chicken
| Amount | Ingredient |
|---|---|
| 4th Chicken thighs (about 160 g each) | 2nd red chili peppers |
| 3 tbsp | Rapeseed oil |
| 300 grams | Baby spinach |
| 1st Onion | 2nd Tomatoes |
| 3 tbsp | black olives (pitted) |
| 250 grams | Long grain rice |
| Salt | |
| 1 tbsp | Sugar |
| 200 ml | Orange juice |
| 1 box | Safrangpulver (0 |
| 1 g) | 4 tbsp |
| Raisins | |
| Pepper |
Spinach and rice stew with chicken Recipe Directions
1st Rinse, pat dry and cool clubs. Wash and clean peppers, chop finely, mix with oil. Coat chicken thighs with it. 2nd Wash spinach and clean. Peel the onion and chop finely. Wash and clean tomatoes and quarter them. Drain the olives into quarters. 3rd Cook rice according to package specification in salt water. A large frying pan and fry over medium heat Marinieröl lobes around 15 minutes. 4th Meanwhile, melt sugar in a hot pan without fat. Fill with orange juice and simmer about 5 minutes in the half. 5th Rice, spinach, onion, tomatoes, olives, saffron and raisins add, mix everything together well. 5 minutes covered on low heat can be drawn. Season with salt and pepper. Serve rice pot with the chicken legs, possibly garnish with thyme.
Per serving: 690 kcal/2900 kJ 69 g carbohydrate, 37 g protein, 29 g fat p>
