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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Preparation Time

  Cooking Time - 50 minutes, Preparation Time - 40 minutes

• Source

  All Recipes

| 1. Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes. | 2. Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4		skinless boneless cut	-	-	-	-
salt pepper	to taste			-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
	1	tablespoon	seeded minced	-	-	-	-
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
green pea	1	cup		117.45	20.9525	7.859	0.58
corn	1	cup		124.7	27.115	4.7415	1.9575
red bell pepper	1/2		chopped	-	-	-	-
chicken broth	10	cups		781.2	18.9	111.384	26.208000000000002
yukon gold potato	4		cut	-	-	-	-
white rice	1	cup	uncooked	675.25	147.9075	13.1905	1.2209999999999999

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