Brazilian chicken with vegetables Israeli couscous

Exceldor
In collaboration
with Exceldor
  • Preparation 20 min
  • Cooking 15 min
  • Servings 4 to 6
  • Freezing Absolutely

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Ingredients

  • 1 Brazilian BBQ chicken by Exceldor
  • 4 Nantes carrots, halved lengthwise and sliced
  • 1/2 yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup cauliflower cut into small florets
  • Olive oil
  • 1 1/2 cups Israeli couscous
  • 1 concentrate cube chicken broth
  • 2 cups water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/2 red bell pepper, diced
  • Salt and pepper from the mill

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Preparation

  • Preheat the oven to 400°F. Line a large baking sheet with aluminum foil.
  • Remove chicken from wrapper, throw paper towel under chicken and place on baking sheet. Bake for about 45 minutes or until the chicken reaches an internal temperature of 165°F in a breast.
  • Meanwhile, in a saucepan over medium high heat, put the vegetables, drizzle a good dash of olive oil, season with salt and pepper then mix. Cook 2 to 3 minutes, stirring.
  • Add the couscous and the cube of concentrate then mix. Cook for 1 minute while stirring and break up the broth cube.
  • Add water and spices, season with salt and pepper then mix. Bring to a boil, cover and reduce heat to low. Cook for about 10 minutes or until the couscous is cooked and the liquid absorbed.
  • Remove from the heat, add the bell pepper and mix. Cover and let stand for 5 minutes. Serve with the best Brazilian BBQ chicken by Exceldor !