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Tuesday 26 November 2024 12:25:34 GMT
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4 years later i can finally check bali off my list of dream destinations🥰 #bali #travel #vacation
4 years later i can finally check bali off my list of dream destinations🥰 #bali #travel #vacation
#نصائح #تنمية_الذات #طور_نفسك #تحفيز #ايجابية #تحفيز_الذات #علم_النفس
#نصائح #تنمية_الذات #طور_نفسك #تحفيز #ايجابية #تحفيز_الذات #علم_النفس
#الشخص_الطيب .. #مبارك_الحجيلان #اكسبلورر #fyp
#الشخص_الطيب .. #مبارك_الحجيلان #اكسبلورر #fyp
CREAMY RICE CHICKEN CASSEROLE #creamy #rice #casserole #chicken #Recipe #food #tiktokfood #fyp #fy #trending #viral #foryoupage #froryou RECIPE RICE 40 ml olive oil 3 spring onions (75 grams, 3 stalks) 1 chicken stock cube half red bell pepper 3 gr paprika powder 3 gr black pepper (to taste) 3 gr garlic powder 1 small can of tomato paste (70 grams) 250 gr rice (basmati) 550 ml water CHICKEN 5 chicken thighs 5 gr paprika powder 4 gr salt (to taste) 5 gr garlic powder 3 gr black pepper (to taste) 15 ml olive oil 25 gr unsalted butter SAUCE 200 gr spinach (fresh) 300 gr sieved tomato sauce 60 gr red pesto 250 gr heavy cream half chicken stock cube GARNISH grated cheese mozzarella Chop the spring onions. Cut the red bell pepper into cubes. Heat the olive oil in a pan over medium-high heat. Add the spring onions, red bell pepper, and crumble the chicken stock cube into the pan. Cook for 3 minutes. Add the paprika powder, black pepper, garlic powder, and tomato paste. Mix well. Add the rice. Cook for 1 minute. Add the boiling water and increase the heat. Once the water is boiling, reduce the heat to low. Cook, covered, for 10-12 minutes or until the rice has absorbed all the water. Place the chicken thighs in a deep bowl. Add the paprika powder, salt, garlic powder, black pepper, and olive oil. Mix well. Heat the butter in a skillet over medium-high heat. Add the chicken thighs and cook for about 6 minutes until golden brown on both sides. Remove the chicken from the skillet. In the same pan, add the spinach. Cook until wilted. Add the sieved tomato sauce, red pesto, heavy cream, and half a chicken stock cube. Cook for 3-4 minutes. Add the chicken thighs and cook for an additional 2 minutes. Spread the rice in a baking dish and place the chicken on top. Finish with the sauce, mozzarella, and grated cheese. Place the baking dish in a preheated oven at 250°C (480°F). Bake for 10-12 minutes or until the cheese is melted and nicely golden brown. Tips: Allow the rice and chicken to cool slightly before serving. Add vegetables according to your preference. Season with salt and pepper to taste.
CREAMY RICE CHICKEN CASSEROLE #creamy #rice #casserole #chicken #Recipe #food #tiktokfood #fyp #fy #trending #viral #foryoupage #froryou RECIPE RICE 40 ml olive oil 3 spring onions (75 grams, 3 stalks) 1 chicken stock cube half red bell pepper 3 gr paprika powder 3 gr black pepper (to taste) 3 gr garlic powder 1 small can of tomato paste (70 grams) 250 gr rice (basmati) 550 ml water CHICKEN 5 chicken thighs 5 gr paprika powder 4 gr salt (to taste) 5 gr garlic powder 3 gr black pepper (to taste) 15 ml olive oil 25 gr unsalted butter SAUCE 200 gr spinach (fresh) 300 gr sieved tomato sauce 60 gr red pesto 250 gr heavy cream half chicken stock cube GARNISH grated cheese mozzarella Chop the spring onions. Cut the red bell pepper into cubes. Heat the olive oil in a pan over medium-high heat. Add the spring onions, red bell pepper, and crumble the chicken stock cube into the pan. Cook for 3 minutes. Add the paprika powder, black pepper, garlic powder, and tomato paste. Mix well. Add the rice. Cook for 1 minute. Add the boiling water and increase the heat. Once the water is boiling, reduce the heat to low. Cook, covered, for 10-12 minutes or until the rice has absorbed all the water. Place the chicken thighs in a deep bowl. Add the paprika powder, salt, garlic powder, black pepper, and olive oil. Mix well. Heat the butter in a skillet over medium-high heat. Add the chicken thighs and cook for about 6 minutes until golden brown on both sides. Remove the chicken from the skillet. In the same pan, add the spinach. Cook until wilted. Add the sieved tomato sauce, red pesto, heavy cream, and half a chicken stock cube. Cook for 3-4 minutes. Add the chicken thighs and cook for an additional 2 minutes. Spread the rice in a baking dish and place the chicken on top. Finish with the sauce, mozzarella, and grated cheese. Place the baking dish in a preheated oven at 250°C (480°F). Bake for 10-12 minutes or until the cheese is melted and nicely golden brown. Tips: Allow the rice and chicken to cool slightly before serving. Add vegetables according to your preference. Season with salt and pepper to taste.




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