indian

Sikkim Style Chicken and Bamboo Shoot Stew with Red Rice

This simmered dish pairs chicken thigh, bone-in pieces with bamboo shoots, sliced, cooked red rice and tomato, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

48 g Protein

74 g Carbohydrates

16 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

183g chicken thigh, bone-in pieces 221 kcal
110g bamboo shoots, sliced (canned, rinsed) 28 kcal
110g tomato, chopped 20 kcal
73g spinach, chopped 17 kcal
11g ginger garlic paste 9 kcal
9g neutral oil 80 kcal
9g lemon juice 3 kcal
210g cooked red rice 273 kcal

Cooking instructions

ginger garlic pasteneutral oil
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add ginger garlic paste and cook 30 seconds.
chicken thighbamboo shoots
Add chicken and sear 3-4 minutes. Add bamboo shoots and stir 1 minute.
chicken thightomato
Add tomato, salt, and 250 ml water. Simmer 15-18 minutes until chicken is cooked and broth is lightly reduced.
spinachlemon juice
Stir in spinach and cook 2 minutes until wilted. Add lemon juice and adjust salt.
cooked red rice
Warm the cooked red rice with a splash of water.
cooked red rice
Serve the stew over red rice with plenty of broth.