Ingredients
- 1/4 cup Portuguese dry blend marinade (we used Masterfoods brand)
- 8 medium chicken drumsticks
- 2 tablespoons vegetable oil
- 1 brown onion, finely chopped
- 1 cup white rice
- 125g can corn kernels, drained, rinsed
- 420g can red kidney beans, drained, rinsed
- 1/3 cup chopped fresh coriander leaves
- lime wedges, to serve
Method
- Step 1Reserve 2 teaspoons of marinade. Place remaining marinade in a bowl. Add chicken. Toss to coat.
- Step 2Heat half the oil in a large frying pan over medium heat. Cook chicken, turning, for 2 to 3 minutes or until browned. Reduce heat to low. Cook, turning, for 5 to 7 minutes or until cooked through.
- Step 3Meanwhile, heat remaining oil in a saucepan over medium heat. Add onion. Cook, stirring, for 3 to 5 minutes or until softened. Add rice and reserved marinade. Cook for 30 seconds or until fragrant. Add 2 cups cold water. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 12 minutes.
- Step 4Add corn, beans and coriander to rice. Set aside, covered, for 5 minutes. Stir to separate grains. Serve chicken with rice mixture and lime wedges.
- Low carb
Nutrition
2935 kj
Energy
28.5g
Fat Total
7g
Saturated Fat
5.6g
Fibre
40.9g
Protein
174mg
Cholesterol
1006mg
Sodium
67.3g
Carbs (total)
All nutrition values are per serve
- Author: Cathie Lonnie
- Image credit: Ben Dearnley & Mark O'Meara
- Publication: Super Food Ideas
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