Easy low salt Cuban chicken dinner. Best made ahead of time and re-heated. Very flavorful and loaded with veggies.
I like to saute the peppers, onions and garlic and brown the chicken a bit first. But you don't need to. Put all ingredients except last 4 in a large pan. Cover and bring to a boil. Boil for 10-15 minutes. Then put on low and simmer for at least a couple hours. Can be served now or for better flavor, cool then refrigerate and re-heat later. Before serving, prepare rice per box instructions. Add corn, peas and ginger. Serve chicken mixture over rice mix.
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Serving Size: 1 Serving (301g) | ||
Recipe Makes: 5 | ||
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Calories: 450 | ||
Calories from Fat: 283 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.5g | 42 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 90.2mg | 28 % | |
Sodium 890.9mg | 31 % | |
Potassium 662.6mg | 17 % | |
Total Carbohydrate 30.2g | 9 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 26.6g | ||
Protein 14.8g | 21 % | |
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: 450
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