Mexican chicken.
Source: Cooking Professionally
Season chicken with salt and pepper. Over med high heat, heat olive oil in large skillet.
Add chicken skin side down, and cook for 5-7 min. Should be golden brown. Each side should be cooked evenly. When done, place on plate a set aside.
Add onions, peppers to skillet. Sprinkle with 1/3 t. salt. Sauté the veggies for 6-8 min over med heat. Stir frequently until veggies soften.
Add garlic, spices and tomato paste to pan and stir to combine. Cook til fragrant. Stir in rice and toast it, stirring continuously for 15-30 seconds.
Roughly spread rice mixture into even layer with a spoon. Place chicken over rice and pour in chicken broth. Bring liquid to high simmer and cover with a lid. Cook for 22-25 min auntie rice has absorbed liquid and chicken is cooked through.
Uncover and place peas in an even layer. Remove from heat and cover. Allow mixture to sit for 5 min. Garnish with chopped cilantro and serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (379g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 97 | ||
Calories from Fat: 26 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 5.4mg | 2 % | |
Sodium 311.9mg | 11 % | |
Potassium 302.7mg | 8 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 10.6g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 97
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