RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.3773
Energy (kCal)	457.997
Carbohydrates (g)	21.0585
Total fats (g)	42.3774
Fatty acids, total saturated 20:0 (g)	0.1699
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3991
Fatty acids, total polyunsaturated 17:1 (g)	0.0506
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0003
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1570
Tocopherol, beta (mg)	0.0607
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0002
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.8328
Tocopherol, delta (mg)	0.0115
Arginine (g)	0.1615
Proline (g)	0.1250
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.2891
Adjusted Protein (g)	0.0000
Cystine (g)	0.0165
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.3655
Copper, Cu (mg)	0.2428
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7558
Total lipid (fat) (g)	42.3774
Vitamin K (phylloquinone) (g)	55.1272
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0208
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	125.1670
Folate, total (g)	32.4940
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2670.1650
Energy (kcal)	457.9970
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5212
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0133
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	7.0256
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2257
Vitamin C, total ascorbic acid (mg)	37.7484
Lutein + zeaxanthin (g)	1202.2500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0643
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	49.1980
Fatty acids, total saturated 16:0 (g)	4.7590
Carbohydrate, by difference (g)	21.0585
Vitamin D (IU)	0.0000
Fructose (g)	1.7288
Fluoride, F (g)	1.2100
Aspartic acid (g)	0.2472
Tyrosine (g)	0.0370
Potassium, K (mg)	544.5760
Fatty acids, total saturated 12:0 (g)	0.0039
Vitamin A, RAE (g)	133.7120
Serine (g)	0.0564
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0625
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0544
Fatty acids, total saturated 14:0 (g)	0.0133
Histidine (g)	0.0296
Isoleucine (g)	0.0471
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.1036
Water (g)	143.0041
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	1424.6680
Sodium, Na (mg)	586.3420
Iron, Fe (mg)	5.7891
Energy (kJ)	1914.7090
Ash (g)	2.9833
Caffeine (mg)	0.0000
Glycine (g)	0.0699
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	4.4726
Fatty acids, total polyunsaturated (g)	4.8734
Vitamin E (alpha-tocopherol) (mg)	7.6597
Sucrose (g)	1.1263
Vitamin B-6 (mg)	0.2702
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0804
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.3222
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1160
Folate, food (g)	32.4940
Fatty acids, total saturated 20:1 (g)	0.1362
Fatty acids, total monounsaturated (g)	30.2548
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0089
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	12.4191
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.8484
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	117.4920
Fatty acids, total saturated 10:0 (g)	0.0008
Galactose (g)	0.0230
Tocotrienol, gamma (mg)	0.0041
Alanine (g)	0.0595
Glutamic acid (g)	0.4025
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	27.5400
Vitamin E, added (mg)	0.0000
Retinol (g)	0.1700
Leucine (g)	0.0799
Folate, DFE (g)	32.4940
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	4.5516
Tryptophan (g)	0.0207
Threonine (g)	0.0511
Fatty acids, total polyunsaturated 18:1 c (g)	0.0737
Manganese, Mn (mg)	0.4650
Protein (g)	3.3773
Cryptoxanthin, beta (g)	287.5040
Fatty acids, total saturated 18:1 undifferentiated (g)	29.5462
Betaine (mg)	0.4983
Phosphorus, P (mg)	90.4500
Tocopherol, gamma (mg)	0.5074

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Caribbean >> Rest Caribbean
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. COMBINE jerk seasoning, cumin and paprika in small bowl. | 2. Stir in 1 1/2 tablespoons oil to form a paste. | 3. Rub paste over both sides of chicken. | 4. Heat remaining oil in large nonstick skilled over medium heat until hot. | 5. Add chicken; cook for 5 minutes. | 6. Turn, continue to cook for 4 minutes. | 7. Transfer to a plate; cover and keep warm. | 8. ADD onion and bell pepper to skillet. | 9. Cook, stirring frequently, over medium high heat for 3 minutes. | 10. Add jelly, Worcestershire sauce, vinegar and Tabasco sauce. | 11. Cook until jelly melts, about 1 minute. | 12. Add tomatoes, olives, currants and capers; cook for 3 minutes. | 13. Reduce heat to medium; return chicken to skillet and turn to coat. | 14. Cover, and continue to cook until chicken is cooked through, about 10 minutes. | 15. TRANSFER chicken to serving plates; top with Currant Picadillo mixture. | 16. Sprinkle with chopped basil. | 17. Garnish with basil and lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jamaican caribbean jerk seasoning	1	tablespoon		-	-	-	-
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
olive oil	3	tablespoons	divided	358.02	0.0	0.0	40.5
chicken breast half	6	boneless	skinless boneless	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
green bell pepper	1/2	cup	seeded chopped	-	-	-	-
red currant jelly	1	jar		-	-	-	-
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
apple cider vinegar	1	tablespoon		-	-	-	-
tabasco sauce	1 1/2	1/2		-	-	-	-
plum tomato	1 1/2	cups	seeded diced	-	-	-	-
pimento olive	1/3	cup	stuffed chopped	-	-	-	-
currant	2	tablespoons		8.82	2.1532	0.196	0.0574
caper	2	tablespoons	drained	3.9560000000000004	0.8411	0.4059	0.1479
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
basil	2	sprigs		1.219	0.1404	0.16699999999999998	0.0339
lemon wedge				-	-	-	-

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

Cooking in progress....

Cubano Chicken with Spicy Currant Picadillo