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Bayou jambalaya s piščancem, klobaso in paradižnikovo juho

Bayou jambalaya s piščancem, klobaso in paradižnikovo juho
Zabeležil uporabnik @hokkaido | 0 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 350 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 520 kcal
26% DV
Skupne maščobe 18.0g
28% DV
Enkrat nenasičene maščobe7.0g
Večkrat nenasičene maščobe3.0g
Nasičene maščobe5.0g
Skupni ogljikovi hidrati 62.0g
21% DV
Prehranske vlaknine4.0g
Škrob52.0g
Sladkorji4.0g
Beljakovine 24.0g
48% DV
Živalske beljakovine20.0g
Rastlinske beljakovine4.0g

O tem

Riževa cajunsko-kreolska jed, ki jo običajno pripravijo iz riža, mesa ali morskih sadežev, zelenjave in začinjene jušne osnove.

Sestavine

  • kuhan riž
  • chicken and/or sausage 90g
  • bell pepper/onion/celery mix 30g
  • tomato-based seasoning broth 10g

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin4.0mcg13%
Holin55.0mg10%
Folna kislina45.0mcg11%
Niacin7.5mg47%
Pantotenska kislina1.2mg24%
Riboflavin0.2mg14%
Tiamin0.3mg21%
Vitamin A180.0mcg20%
Vitamin B121.1mcg46%
Vitamin B60.3mg21%
Vitamin C18.0mg20%
Vitamin D0.4mcg2%
Vitamin E1.8mg12%
Vitamin K12.0mcg10%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij45.0mg5%
Krom4.0mcg11%
Baker0.2mcg0%
Jod18.0mcg12%
Železo2.8mg16%
Magnezij48.0mg11%
Mangan0.7mg30%
Molibden8.0mcg18%
Fosfor210.0mg30%
Kalij360.0mg8%
Selen18.0mcg33%
Natrij780.0mg34%
Cink2.4mg22%

Bayou jambalaya s piščancem, klobaso in paradižnikovo juho

Uvodna opomba


Jambalaya je jed topline, strukture in zadržanosti, pri kateri riž nosi začimbe in mora vsaka sestavina ostati razločna. V tej različici zrnje ostane voljno, meso je izrazito in slastno, aromatična zelenjava pa zagotavlja potrebno osnovo. Paradižnikova juha poveže jed, ne da bi porušila njeno disciplino.

Osnovne informacije o receptu


  • Kategorija jedi: Riževa jed

  • Kuhinja ali izvor: kreolska kuhinja Louisiane

  • Vrsta obroka: Glavna jed

  • Količina: 1 porcija

  • Velikost porcije: 350 g

  • Čas priprave: 5 minut

  • Čas kuhanja: 8 minut

  • Skupni čas: 13 minut

  • Zahtevnost: Enostavno


    • Oprema


  • 1 srednje velika ponev za sotiranje, 24 cm

  • 1 toplotno odporna žlica ali lopatica

  • 1 majhna skleda

  • 1 servirni krožnik ali plitva skleda


    • Sestavine


  • 220 g kuhanega riža, po možnosti od prejšnjega dne in z ločenimi zrni

  • 90 g piščanca in/ali klobase, kuhanega in narezanega na kose za en grižljaj

  • 30 g mešanice paprike, čebule in zelene, drobno narezane na kocke

  • 10 g začimbne juhe na osnovi paradižnika


    • Postopek


  • 1. Ponev za sotiranje postavite na srednji ogenj. Dodajte mešanico paprike, čebule in zelene ter segrevajte 2 minuti, ob stalnem mešanju, dokler ne zadiši in se rahlo zmehča, vendar ne porjavi.

  • 2. Dodajte piščanca in/ali klobaso ter kuhajte 2 minuti, pri tem kose obračajte med zelenjavo, dokler površina ni vroča in mešanica ne zadiši polno in slastno.

  • 3. Dodajte kuhan riž in ga 2 minuti nežno obračajte po ponvi, pri tem pa z žlico razbijte morebitne sprijete grudice. Zrna se morajo lepo ločiti in prevzeti aromo zelenjave in mesa.

  • 4. Vlijte začimbno juho na osnovi paradižnika in nadaljujte z nežnim obračanjem 1 do 2 minuti, le toliko, da je riž enakomerno prevlečen in temeljito segret. Končana jambalaya mora biti sočna, vendar ne mokra, z vsakim zrnom posebej in rahlo glaziranim.

  • 5. Takoj odstavite z ognja in pustite stati 1 minuto pred serviranjem. Ta kratek počitek omogoči, da se tekstura umiri in začimbe povežejo.


    • Serviranje


    Jambalayo naložite v sredino tople plitve sklede ali krožnika, robove pa ohranite čiste. Oblikujte jo rahlo, namesto da bi jo stiskali, da riž ostane zračen in da je meso vidno po vsej jedi. Postrezite takoj, ko so zrna še vroča in ločena.

    Profesionalne opombe


  • Uporabite pravilno ohlajen kuhan riž; sveže kuhan riž se bo pri zadnjem obračanju sesedel.

  • Ogenj naj bo zmeren. Previsoka temperatura bo riž stisnila in otopila paradižnikovo začimbo.

  • Jed mora biti na koncu povezana, ne omakasta: juha mora prevleči, ne zastajati.
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