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ALLE RETTER FRA OLIVIERS&CO

STUFFED RED PEPPERS WITH SPICED CHICKEN & RICE

STUFFED RED PEPPERS WITH SPICED CHICKEN & RICE

Ingredients for 4 peoples

  • 2 large red peppers
  • 4 small boneless chicken breasts
  • 200 g (7 oz) thai or Basmati rice
  • 100 g (3.5 oz) freshly grated parmesan
  • 4 tablespoons O&CO spice mix
  • 12 tablespoons O&CO basic olive oil
  • 1 large onion, 3 garlic cloves
  • O&CO Fleur de sel
  • O&CO freshly ground black pepper.

Preparation

Preparing 25 minutes. Cooking 50 minutes. Waiting 25 minutes.

Peel and mince the onion and garlic. Cut the chicken breasts into small dice. Steam the rice, preferably in a rice cooker, until tender but still firm. Drain, if necessary. Heat 8 tablespoons olive oil in a large skillet over high heat. Sauté the onion and garlic until golden. Stir in the spice mix and chicken pieces. Lower the heat and cook for 10 minutes, stirring once in a while. Add the rice and cook for another 15 minutes, stirring often. Remove from the heat and toss in the parmesan cheese. Adjust seasoning to taste with salt and pepper. Halve the red peppers, discard the core and seeds. Stuff the pepper halves with the rice mixture and arrange in a baking dish. Drizzle with the remaining 4 tablespoons of olive oil and bake in a 180°C (360°F) pre-heated oven for 25 minutes. Serve hot with a green salad.

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