Enjoy this very nutritious main dish, which our performance chef made for our riders during the third week of this year’s Vuelta a España.
Ingredients (serves 4)
- 360g white rice
- 700g tomato
- 1kg red bell pepper
- 2 red onions
- 1 garlic clove
- 500g chicken
- 50g parsley
- 4 eggs
- 1og cumin seeds
- 10g turmeric
- 5g red pepper powder
- Fincas Duernas olive oil
Equipment
- Cutting board
- Knife
- Oven
- Oven tray (deep)
- Cooking pan
- Saucepan
- Colander
- Blender
- Grill pan
Preparation method
- Cut the tomatoes into cubes.
- Clean the garlic and onion, chop them into small pieces
- Chop the parsley
- In the saucepan add a little bit of olive oil and fry the onion and garlic.
- Add 5 grams of curcuma and 10 grams of cumin seeds
- Add the tomatoes and stir once every so often
- Clean the red pepper and cut them into slices
- Blend the tomato sauce and add pepper and salt
- Add the red pepper slices into the tomato sauce and let it simmer until the red pepper is cooked
- Cut the chicken into slices
- Season the chicken with red pepper powder, salt and pepper
- Grill the chicken for 2 minutes on both sides
- Pre-heat the oven to 180 degrees.
- Boil water for the white rice
- Mix the tomato sauce and red peppers with the chicken
- Add the mixture into a deep oven tray
- Crack the eggs on top of the tomato mixture and put in the oven for 15 minutes
- Boil the white rice
- When the white rice is drained mix it with the remaining turmeric
- Take the tomato, red pepper and chicken mixture out of the oven.
- Finish the dish off with the chopped parsley, and enjoy!
