Cook the Chicken and Rice: Bring a small pot of water to a simmer and add a large pinch of salt. Place the chicken breasts in the water and simmer for 5-10 minutes until cooked through. Remove the chicken breasts from the water and set aside to cool, reserve the cooking liquid. In a pot, cook the rice according to package directions except replace the water with the liquid the chicken cooked in adding additional water if necessary.
Prepare Ingredients: While the rice is cooking, shred the chicken into small pieces. Dice the onion, celery, garlic and carrot into very small pieces and set aside. Roughly chop the cilantro and set aside. In a small bowl, mix all the ingredients for the sauce making sure any lumps of the achiote get mixed in.
Combine and Cook the Ingredients; Heat a wok or a large frying pan over medium-high heat and add a small amount of oil. Once the pan is hot, add the onion, garlic, celery and carrot. Cook and stir for about 5 minutes until the onion is translucent. Add in the shredded chicken and the peas and cook for 1-2 minutes more. Add in the sauce mixture and the rice and cook and stir making sure that everything is well combined. The mixture should look farily dry as the rice will absorb most of the sauce.
Finish and Serve: Just before removing from the heat add the cilantro. Tase the rice and add additional salt, chicken stock base and/or additional Salsa Lizano as desired to adjust the flavor. serve as is or with a simple green salad! Buen provecho!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (361g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 82 (31%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 58.3mg||18 %|
|Sodium 222mg||8 %|
|Potassium 1360.8mg||36 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 15.6g|
|Protein 26.7g||38 %|
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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: 262
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