Brazil

Chicken thighs

Black-eyed beans

Brown Rice

Green olives

Japanese Cucumber

Chopped Tomato

Olive oil

Salt, pepper, turmeric, paprika and lemon

Cauliflower

Roasted thighs in the airfryer, black-eyed pea salad and brown rice

Temperei as coxas com sal, pimenta, açafrão, páprica e limão. Coloquei na airfryer assei por 15 minutos a 180° ,na metade do tempo abri e virei as coxas para assarem por igual.

I seasoned the thighs with salt, pepper, saffron, paprika and lemon. I put it in the airfryer and baked it for 15 minutes at 180°, halfway through the time I opened it and turned the thighs over to bake evenly.

Numa panela refoguei alho picado com azeite, acrescentei o arroz, temperei com sal, acrescentei água, tampei a panela e cozinhei por 25 minutos.
Abri a panela e juntei a Couve-flor, deixei por mais 10 minutos em fogo baixo, finalizei com manjericão. 

In a pan I sauteed minced garlic with olive oil, added the rice, seasoned with salt, added water, covered the pan and cooked for 25 minutes.
I opened the pan and added the Cauliflower, left it for another 10 minutes on low heat, finished with basil.

Misturei o feijão cozido com as azeitonas picadas,tomate e pepino, temperei com sal, azeite e limão, finalizei com cheiro verde.

I mixed the cooked beans with the chopped olives, tomato and cucumber, seasoned with salt, olive oil and lemon, finished with green smell.

Roasted thighs in the airfryer, black-eyed pea salad and brown rice

Tags

Did you like this recipe?

You may also like