Thyme rice with pork belly, chicken wings and roasted peppers
Total time1 h 20 min Preparation and possible waiting 20 min · Cooking 1 h How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 1 h
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 20 min Preparation and possible waiting 20 min · Cooking 1 h How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 1 h
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Rice dish
Lunch
1 to 2 hours
Method
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Heat the oven to 200°C. Put the whole peppers and wings on separate trays, divide the 10 g oil between them and season with the salt and pepper.
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Roast for 40–45 minutes, turning halfway; the wings must reach 74°C near the bone without the probe touching it. Cool the peppers slightly, peel and slice.
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Brown the pork belly with the remaining 15 g oil in a wide casserole for 8–10 minutes.
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Add the chopped garlic and thyme and stir for 30 seconds.
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Add the rice and stir for 1 minute.
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Pour in the hot stock. Cook uncovered for 5 minutes over a medium-high heat and 13–15 minutes over a medium-low heat. Place the cooked hot wings on the rice for the final 3 minutes.
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Rest off the heat for 5 minutes. Serve the rice with two wings per person and the pepper strips; finish with the parsley.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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