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🍽️ Creole-style chicken with rice

264 kcal · 30 min · 4 servings

Ingredients

• 600 g chicken breast fillet
• 1 pinch pimento (ground)
• 0.5 tsp finely ground ginger
• 1 pinch clove (ground)
• 1 tsp pepper (from the mill)
• 0.5 tsp cinnamon
• 3 tbsp lime juice
• 1 stalk celery
• 1 red bell pepper
• 1 onion
• oil (for frying)
• salt
• basil (for garnish)

Instructions

1. 1. Rinse the chicken meat under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the chicken meat into thin strips.
4. 4. Season the chicken strips with allspice, ginger, cloves, pepper, and cinnamon.
5. 5. Drizzle lime juice over the meat.
6. 6. Cover the bowl and place it in the refrigerator for 10 minutes.
7. 7. Wash the celery stalks under running water.
8. 8. Remove the tough fibers and the hard end from the celery stalks.
9. 9. Slice the celery stalks diagonally into thin slices or strips.
10. 10. Wash the bell peppers under running water.
11. 11. Remove the stem base and the inside of the bell peppers.
12. 12. Cut the flesh of the bell peppers into thin strips.
13. 13. Peel the onion.
14. 14. Chop the onion roughly.
15. 15. Heat oil in a frying pan.
16. 16. Fry the meat in the hot oil on all sides.
17. 17. Add the prepared vegetables to the pan.
18. 18. Stir-fry the vegetables for 3 to 4 minutes while stirring constantly.
19. 19. Season the dish with salt.
20. 20. Taste the sauce and adjust seasoning if needed.
21. 21. Garnish the dish with fresh basil.
22. 22. Serve the chicken with boiled rice.

Nutrition per serving

• kcal: 264
• Protein: 36 g · Fett/Fat: 11 g · Carbs: 4 g