Informations supplémentaires
35 min.
|
829 kcal
|
easy
|
|
Printable version
1. Setup
Cut the tomato into small cubes. Thinly slice the onion and cucumber. Cut the chicken into strips or small pieces.
2. Cook the rice
Bring a pot with 1 2P | 1.5 3P cups of water, the broth cube and the turmeric to a boil. Pour in the rice, cover and cook over low heat for 10-12 minutes.
3. Cook the chicken
Mix the chicken with 3/4 of the St-Hubert Indian seasoning, salt and pepper. Heat a drizzle of oil in a pan over medium heat. Cook the chicken for 5-7 minutes.
4. Make the cilantro sauce
Put the cilantro in a container with the rest of the St-Hubert Indian seasoning and 1/3 cup of oil. Use a blender or a food processor to reduce everything to a sauce. Add salt and pepper to taste.
5. Plate your dish
Garnish the tortillas with the sour cream, cilantro sauce, rice, chicken and vegetables. Roll up and serve. ##
Otherwise, leave it all in the center of the table and let everyone garnish their own burrito.## Bon appétit!
4unitChicken Thighs
2unitWhole Wheat Tortilla(s)
80gBasmati Rice
1unitVegetable Broth Cube(s)
2.5mlTurmeric Powder
60mlSour Cream
2unitCilantro
1unitTomato(es)
1unitLebanese Cucumber(s)
0.5unitRed Onion(s)
30mlSt-Hubert Indian spices
What you need
bowl, pan, pot
829 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
65g
22%
fat
24g
37%
cholesterol
365mg
122%
fiber
4g
16%
protein
84g
saturated
8g
40%
sodium
620mg
26%
sugar
5g
trans
0g