RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.5825
Energy (kCal)	411.9173
Carbohydrates (g)	13.0114
Total fats (g)	40.7942
Fatty acids, total saturated 20:0 (g)	0.1677
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3223
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)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0399
Tocopherol, beta (mg)	0.0446
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.8013
Tocopherol, delta (mg)	0.0092
Arginine (g)	0.1305
Proline (g)	0.0432
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.7792
Adjusted Protein (g)	0.0000
Cystine (g)	0.0089
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.3619
Copper, Cu (mg)	0.0718
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2841
Total lipid (fat) (g)	40.7942
Vitamin K (phylloquinone) (g)	31.3936
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)	0.0064
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	103.9840
Folate, total (g)	20.8445
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	41.4895
Energy (kcal)	411.9173
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5101
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0082
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.0265
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0479
Vitamin C, total ascorbic acid (mg)	16.9304
Lutein + zeaxanthin (g)	25.9160
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0439
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)	17.4300
Fatty acids, total saturated 16:0 (g)	4.6216
Carbohydrate, by difference (g)	13.0114
Vitamin D (IU)	0.0000
Fructose (g)	1.2355
Fluoride, F (g)	0.9142
Aspartic acid (g)	0.1481
Tyrosine (g)	0.0202
Potassium, K (mg)	201.7985
Fatty acids, total saturated 12:0 (g)	0.0027
Vitamin A, RAE (g)	1.8180
Serine (g)	0.0423
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0392
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)	0.0522
Fatty acids, total saturated 14:0 (g)	0.0033
Histidine (g)	0.0202
Isoleucine (g)	0.0296
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2493
Water (g)	134.3852
Fatty acids, total saturated 8:0 (g)	0.0001
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)	24.5555
Sodium, Na (mg)	7.5045
Iron, Fe (mg)	1.2551
Energy (kJ)	1722.3318
Ash (g)	0.6119
Caffeine (mg)	0.0000
Glycine (g)	0.0409
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)	4.0067
Fatty acids, total polyunsaturated (g)	4.3292
Vitamin E (alpha-tocopherol) (mg)	6.1003
Sucrose (g)	0.9463
Vitamin B-6 (mg)	0.1946
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)	0.0576
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0200
Starch (g)	0.0000
Pantothenic acid (mg)	0.1820
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)	0.0616
Folate, food (g)	20.8445
Fatty acids, total saturated 20:1 (g)	0.1271
Fatty acids, total monounsaturated (g)	29.6443
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)	8.4002
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.6585
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	58.3383
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0016
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0376
Glutamic acid (g)	0.2862
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2120
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0521
Folate, DFE (g)	20.8445
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)	2.1124
Tryptophan (g)	0.0179
Threonine (g)	0.0302
Fatty acids, total polyunsaturated 18:1 c (g)	0.0077
Manganese, Mn (mg)	0.2953
Protein (g)	1.5825
Cryptoxanthin, beta (g)	0.0950
Fatty acids, total saturated 18:1 undifferentiated (g)	28.9563
Betaine (mg)	0.2879
Phosphorus, P (mg)	41.0728
Tocopherol, gamma (mg)	0.5869

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. To make the mojo, mix onion and garlic, along with the spices, salt and pepper in a bowl. Add these to a pan which has heated olive oil in it. Cook just until onion becomes translucent and then add juice, water, wine and vinegar; simmer about 5 minutes. Allow to cool slightly before serving. Sauce yield: 1/2 cup. | 2. To make the chicken, pierce meat in several places with long fork prongs and place in non-reactive (glass or stainless steel) bowl. Combine garlic and Mojo Seasoning Sauce. Pour mixture over chicken. Cover and marinate in refrigerator for about 1 hour. | 3. Remove chicken breasts from marinade, pat dry and fry them in olive oil until they are golden brown. Place chicken on serving platter and keep warm. Remove onion and garlic from marinade and brown in same pan. Sprinkle over chicken and garnish with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless boneless	-	-	-	-
garlic clove	6		crushed	-	-	-	-
onion	1/2		sliced	32.0	7.472	0.88	0.08
olive oil				358.02	0.0	0.0	40.5
olive oil	3	tablespoons	heated	358.02	0.0	0.0	40.5
onion	2	tablespoons	chopped	32.0	7.472	0.88	0.08
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
oregano	1	teaspoon	chopped	2.65	0.6892	0.09	0.0428
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
bay leaf powder	1	dash		-	-	-	-
black pepper	1	dash		0.251	0.064	0.0104	0.0033
salt	1/8	teaspoon		-	-	-	-
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
water	2	tablespoons		0.0	0.0	0.0	0.0
sherry wine	1	tablespoon		-	-	-	-
vinegar	1/2	teaspoon		0.525	0.0233	0.0	0.0
parsley				-	-	-	-

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

Cooking in progress....

Cuban Fried Chicken With Mojo Seasoning