Preparation time (min): 20
Cooking time (min): 45
Serves: 5
Ingredients
Jews mallow stew
1 tablespoon vegetable oil
4 onions, finely chopped
1 liter chicken broth
1 teaspoon salt
1 pinch white pepper
tenspoon dried coriander
1 kg canned chopped Jews mallow
1 portion coriander and garlic"
cup lemon juice (half)
1 large pita bread, toasted
1 cup vinegar
500 g skinless chicken breast, boiled and shredded
Method of Preparation
In a large pan, heat oil, add 1 chopped onion and stir-fry until lightly browned.
Add chicken broth and seasoning. Mix and bring to boil.
Drain Jews mallow well and add to chicken broth with coriander portion.
Mix and bring to boil.
Cover pan and cook over low heat for 20 minutes.
Cut bread into small squares (3x3 cm).
In a small bowl, mix remaining onions and vinegar. Set aside.
Cook rice without vermicelli.
In a serving plate put hot rice, add hot chicken.
Cover with hot Jews mallow stew.
Garnish with bread and onion mixture.
Tip: If the chicken breast was not previously prepared, start by boiling 500 g.
Instead of 1 (half) liters chicken broth, use 1 (half) cups water and 2 fat-free chicken broth cubes and remove salt from the recipe.
You can use frozen or fresh Jews mallows.
Nutritional value per person
Energy (Cal): 350
Cholesterol (mg): 60
Fats (g): 5
Starch (g): 43
Proteins (g): 33
Fibers (g): 7
