FRIJE

Instructions

• 1.   Be sure to follow the quantities indicated on the left to prepare your recipe! Finely chop the onions. Remove the seeds from the chili pepper (it's spicy! Adjust according to your taste) and the bell peppers, then finely chop the chili pepper with the garlic. Cut the bell peppers into 1-1.5 cm cubes.
• 2.   In a bowl, squeeze the juice of ¼ lemon per person, then add the chili pepper and garlic. Mix. Add the chicken thighs and crumble ½ cube of chicken bouillon per person on top. Season with pepper and mix.
• 3.   Heat a generous drizzle of olive oil in a pot over medium-high heat. Brown the chicken thighs on each side for 4-5 minutes.
• 4.   Add the onions and bell peppers to the pot and cook over medium heat for 6-7 minutes (add a drizzle of olive oil if necessary). Add the bay leaf and, per person: ½ tbsp of mustard and 50 ml of water. Season lightly with salt and pepper. Simmer over medium-low heat for 18-20 minutes or until the vegetables are tender and the chicken is no longer pink in the center.
• 5.   Meanwhile, bring a large pot of salted water to a boil and cook the rice for 12-14 minutes. Drain and set aside.
• 6.   Arrange the rice on plates. Place the Yassa-style chicken on top with the vegetables and sauce. Adjust the seasoning with salt, pepper, and lemon juice if necessary.

Notes & Suggestions

• https://www.hellofresh.fr/recipes/poulet-facon-yassa-riz-basmati-63206acc8f7139b1d90c61d8

Nutritional information *

Reference

• www.hellofresh.fr/recipes/poulet-facon-yassa-riz-basmati-63206acc8f7139b1d90c61d8