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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice each chicken breast lengthwise into 3 or 4 pieces. | 2. Place olive oil in a large heavy-bottomed pot with a tight-fitting lid. Sauté chicken pieces over medium-high heat until lightly browned. Remove from pan and set aside. | 3. Sauté onions and green peppers until onions are translucent. Add garlic and sauté another two minutes. Add tomato and cook two more minutes. | 4. Add chicken stock and Goya or Vigo seasoning. Return chicken to pan. Add remaining ingredients and turn heat to high. Stir occasionally until stock starts to boil. | 5. Cover pan and wait until steam starts to escape from under the lid. Immediately turn heat to low. Cook with lid on for twenty minutes. (Don't lift the lid or the rice won't cook properly). | 6. Remove pan from heat. Remove bay leaf and stir to fluff rice. Replace lid and let sit about 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	lb	boneless skinless	780.1798	0.0	94.5741	41.9573
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
green pepper	1		chopped	23.8	5.5216	1.0234	0.2023
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
tomato	1		seeded diced	22.14	4.7847	1.0824	0.24600000000000002
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
sazon goya coloring	2	packets		-	-	-	-
grain white rice	2	cups		-	-	-	-
green pea	1	cup	frozen	117.45	20.9525	7.859	0.58
pimento	1/4	cup	diced	11.04	2.448	0.528	0.14400000000000002
bay leaf	1			-	-	-	-

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