argentine

Chicken and Peanut Picada Skillet with Rice

This simmered dish pairs chicken thigh, boneless and skinless, sliced with white rice, dry, peanut butter and crushed tomatoes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

42 g Protein

66 g Carbohydrates

24 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

149g chicken thigh, boneless and skinless, sliced 180 kcal
52g white rice, dry 190 kcal
134g crushed tomatoes 43 kcal
19g peanut butter 112 kcal
52g onion, diced 21 kcal
67g red bell pepper, diced 21 kcal
4g garlic, minced 6 kcal
7g olive oil 62 kcal
0.75 tsp (1g) smoked paprika 3 kcal
0.19 tsp (0g) chili flakes 1 kcal
7g flat-leaf parsley, chopped 2 kcal
0.75 tsp (1g) salt and black pepper 3 kcal

Cooking instructions

white rice
Cook rice in salted water according to package directions; keep warm.
chicken thigholive oil
Heat olive oil in a skillet over medium-high heat. Add chicken and cook 4-5 minutes until lightly browned.
onionred bell pepper
Add onion and bell pepper; cook 3-4 minutes until softened.
garlicsmoked paprikachili flakes
Stir in garlic, smoked paprika, and chili flakes; cook 30 seconds until fragrant.
crushed tomatoespeanut butter
Add crushed tomatoes and simmer 4 minutes. Stir in peanut butter until smooth and thickened.
chicken thighwhite riceflat-leaf parsleysalt and black pepper
Season with salt and black pepper, then serve the saucy chicken over rice with chopped parsley.