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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Heat oil in a large skillet over medium high heat. Saute chicken until lightly browned; remove from skillet and set aside. | 2. Saute onion, garlic and green bell pepper until soft; stir in tomato sauce, saffron, salt and bouillon and return chicken pieces to skillet. Cook for 10 minutes, then add rice and reduce heat to low. | 3. Add beer and simmer for 8 to 10 minutes, stirring occasionally, until rice is tender. Finally, stir in peas with liquid and garnish with roasted red bell pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		cut	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	2		chopped	128.0	29.888	3.52	0.32
garlic	3	cloves	crushed	13.41	2.9754	0.5724	0.045
green bell pepper	1/2		chopped	14.595	3.197	0.5004	0.1876
tomato sauce	1/2	can		-	-	-	-
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
salt	to taste			-	-	-	-
chicken bouillon	2	cubes		21.36	1.4408	1.3328	1.1104
white rice	1 1/2	cups	uncooked	1012.875	221.8612	19.7858	1.8315
beer	1	cup		-	-	-	-
pea	1	can	drained	61.7091	11.093	4.1139	0.2939
red bell pepper	1/2		roasted sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.