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Cuban Chicken Legs or Breast

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.52
Energy (kCal)1041.013
Carbohydrates (g)26.7248
Total fats (g)108.9534
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse chicken under cold water and pat dry. | 2. Place the rest of the ingredients (except lemon slices) in a 2 1/2 gallon resealable plastic bag or large glass, plastic or ceramic or stainless steel bowl. | 3. Add the chicken legs. | 4. Seal or cover the bowl and let it marinate for a few hours or as long as overnight. | 5. Preheat oven to 400 with rack in middle of oven or prepare grill. | 6. Remove chicken from marinade and discard the marinade. | 7. Bake the chicken on a large rimmed baking pan with the lemon slices scattered over the chicken until lightly browned and cooked through about 40 minutes. | 8. You can make the chicken ahead of time and store in fridge, they will keep for 24 hours; reheat them in a 400 degree oven for 10 minutes or serve them cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken leg 15 -16 0.0 0.0 0.0 0.0
    lemon juice 1 1/2 cups 80.52 25.254 1.281 0.8784
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    garlic clove 15 Chopped - - - -
    chicken bouillon cube 2 crumbled - - - -
    kosher salt 1 tablespoon - - - -
    black pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075
    lemon 6 -8 sliced 0.0 0.0 0.0 0.0

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



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