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Harissa-stuffed grilled chicken, bell peppers rice

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Time40 Min
DifficultyDifficult
Serves1

Stuffed chicken recipes have recently gained a lot of appreciation and popularity in Indian household and restaurants! This Harissa stuffed grilled chicken bell peppers rice recipe is one such refreshing and flavourful recipe that once tried will surely become a regular in your household! The best part about this recipe is that it’s so much fun to make and serve! Check out the Harissa Stuffed Gril ... led Chicken Bell Peppers Rice Recipe Description to get the ingredients and cooking instructions. Don’t let the long list of ingredients for the Harissa stuffed grilled chicken bell peppers rice put you off, as the final recipe would worth all the efforts! If you have all the ingredients ready then this recipe can be put together in a matter of 40-45 minutes. So, it becomes the perfect recipe for those busy weekdays when you want to fix a delicious meal in very less time! This recipe is an exotic combination of flavourful Indian and continental spices! That explains the classic Indo-continental essence of this restaurant-style Harissa stuffed grilled chicken bell peppers rice which is hard to find in any restaurant! This exotic recipe is filled with so many flavours and spices that it will become a hit with both kids and adults! You can tweak the recipe slightly to make it perfect for kids like you can make it less spicy by reducing the masalas! Prepare this Harissa stuffed grilled chicken bell peppers rice at home and serve as a main course for lunch or dinner!

Nutrition Info. (per serving)

ProteinFatCarbsFibre463 Cal463 Cal463 Cal463 Cal
  • 40gProtein
  • 14gFat
  • 43gCarbs
  • 11gFibre

Ingredients

Dry Grocery

Brown Basmati Rice

Brown Basmati Rice

0.25 cups

Salt

Salt

1.75 teaspoons

Red Dry Chilli Bydagi

Red Dry Chilli Bydagi

1 unit

Refined Oil

Refined Oil

2 teaspoons

Coriander Seeds

Coriander Seeds

0.5 teaspoons

Cumin

Cumin

1 pinch

Ajwain Seeds

Ajwain Seeds

0.5 teaspoons

Oregano Herbs

Oregano Herbs

1 pinch

Paprika Powder

Paprika Powder

1 pinch

Tobasco Sauce

Tobasco Sauce

0.25 teaspoons

Fruits & Vegetables

Onion

Onion

0.33 unit

Celery

Celery

0.25 unit

Leeks

Leeks

0.5 unit

Carrot-regular

Carrot-regular

2 small pieces

Thyme

Thyme

1.25 teaspoons

Tomato

Tomato

0.5 cups

Capsicum Green-regular

Capsicum Green-regular

1 small piece

Capsicum Yellow (regular)

Capsicum Yellow (regular)

0.33 unit

Capsicum Red-regular

Capsicum Red-regular

0.33 unit

Parsley

Parsley

2 leafs

Zucchini Green

Zucchini Green

1 small piece

Broccoli

Broccoli

1 piece

Poultry

Chicken Breasts

Chicken Breasts

1 unit

Other

Water

Water

1.25 glasses

Garlic

Garlic

6 pieces

Lemon Juice

Lemon Juice

0.5 teaspoons

Pepper

Pepper

0.5 teaspoons

Button Mushrooms

Button Mushrooms

5 units

Directions
1
In a bowl, add Water, Brown Rice and keep aside for soaking.
2
In a heavy bottom vessel, add Water, Salt and soaked daawat Brown Rice. Cook till soft.
3
In a heavy bottom vessel, add Water and clean deseed Chilli. Boil till soft.
4
Heat Oil in a pan. Add chopped Onion, Celery, Leek, Carrot, Garlic, Thyme and cook until vegetables are soft.
5
Remove to a bowl and keep aside.
6
Heat the pan, add Coriander Seeds, Cumin Seeds, Ajwain Seeds and roast it. Keep aside.
7
In a blender, add boiled Chilli, Garlic, roasted Seeds, Oregano, Water and make a past.
8
Remove to a bowl and keep aside.
9
Heat Oil in a pan. Add chopped Carrot, Leek, Onion, chopped Garlic and saute till fragrance.
10
Remove to a bowl and add 50% of Harissa Paste, Water, Salt and mix well.
11
Remove to a bowl and keep aside.
12
In a heavy bottom vessel, add Water, fresh Tomato, fresh Thyme, Salt, Paprika Powder, Chipotle Tabasco, Mirepoix, preserved Lime and bring to boil. Cook till tomato are smashed.
13
Remove the cooked fine mesh tomato to a strainer and pass through it and keep aside in a bowl.
14
Heat Oil in a pan. Add Onion, Garlic, Thyme and saute.
15
Add Red Pepper, Yellow Pepper, Green Pepper and cook.
16
Take off the heat and add Rice, Salt, Pepper, Parsley and toss well.
17
Remove to a bowl and set aside.
18
In a mixing bowl, add sliced Green Zucchini, triangle shape Red Pepper, Yellow Pepper, Broccoli florets, Mushrooms, Salt, Pepper, Garlic, Thyme. Mix properly and keep aside for marination.
19
Heat the griller and grill the vegetables.
20
Remove to a bowl and set aside.
21
Cut the Chicken Breast into pocket and stuff the stuffing inside the pocket.
22
Marinate the Chicken Breast with Harissa Paste, Salt and mix well.
23
Heat Oil in a pan and cook the chicken both the side.
24
Place cooked chicken in a roasting tray and place in an oven for 6 mins.
25
Remove to a plate and cut into 5 slices.
26
Take the rice bowl, place the Sauteed Vegetables on one side.
27
Place the chicken on the other side and serve hot.

Success!

We hope you had fun making it! Enjoy the meal.

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