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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Method for Chicken Yumbo: | 2. Heat oil and butter. | 3. Cut chicken breast in bite sized pieces and | 4. Sauté over moderate heat. | 5. Remove and set aside. | 6. Chop medium to fine onion, peppers and garlic and sauté in same pan with a little extra olive oil and sauté until softened slightly. | 7. Add cumin, allspice and stir through for a minute. | 8. Add the cooked chicken, tomatoes and chicken stock and simmer for 20 minutes or until most liquid is reduced. | 9. Add sour cream and serve with risotto. | 10. Method for Chicken Risotto: | 11. Bring chicken stock to the boil and add rice. | 12. Add turmeric and currants and simmer until cooked, adding more chicken stock if required. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
chicken breast	2			1560.3596	0.0	189.1482	83.9147
onion	2			128.0	29.888	3.52	0.32
red capsicum	1			-	-	-	-
garlic clove	4			-	-	-	-
cumin	2	tablespoons		45.0	5.3088	2.1372	2.6724
allspice	1	tablespoon		15.78	4.3272	0.3654	0.5214
tomato	15	ounces	canned	97.8057	21.6874	5.1029	0.8505
salt	1 1/2	1/2		-	-	-	-
white pepper				-	-	-	-
chicken stock	1 1/2	cups		129.6	12.708	9.072000000000001	4.32
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
white rice	1 1/2	cups		1012.875	221.8612	19.7858	1.8315
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
chicken stock	4	cups		129.6	12.708	9.072000000000001	4.32
currant	1/2	cup		35.28	8.6128	0.784	0.2296

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