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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Costa Rican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot with 2 litters of water on medium high; add the chicken breast, tomato cut in 1/4s, onion cut in 1/4s, bell pepper, celery, garlic, bouquet Garni, pepper corns, salt and the peeled carrot. Bring to a boil until the chicken is soft enough to be shredded. | 2. When ready, take the chicken out shredded with the help of 2 forks, cover and set aside. | 3. Strain stock through a fine mesh strainer into another large container discarding the solids and keep it! we will use it to make our rice. | 4. Let’s work on the rice now, put all ingredients into a rice cooker. | 5. The olive oil, achiote paste, salt and the 3 cups of chicken stock. Remember to use the one from the chicken you just did! | 6. Stir the mixture and try to make sure the rice is evenly spread out. Press the "cook" button. You'll have delicious golden rice in about 45 minutes, depending on your rice cooker. When the rice cooker finishes and switches to "keep warm", wait 10 minutes. Then open the lid and fluff the rice. | 7. Mean while we are going to work on the veggies. | 8. Let’s cut the carrot in brunoise and the green beans in rondelle. Add them into a medium pot with 2 cups of the chicken stock left and 2 cups of water let it boil until they are soft. Let’s say till they are al dente, add the corn stir and drain. Set aside. | 9. Now that we have all the ingredients ready, let’s put it all together. | 10. In a clean large non-stick pot in medium high temperature, add the olive oil, melt the butter and add the bell pepper, the onion and garlic finely chopped, sauté for 3 minutes, add the veggies we have soften and have ready, sauté 2 more minutes, let’s get the shredded chicken and add it to it, add the cumin, paprika, curry and Worcestershire sauce. | 11. Get all ingredients combine then add the rice little by little, gently mix ingredients with rice by using a big spoon until it is uniform rice, veggies and chicken. Try and add salt if necessary. | 12. Serve with a green salad or some french fries. Enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	boneless	boneless	-	-	-	-
tomato	1			40.2099	8.6898	1.9658	0.4468
onion	1			64.0	14.944	1.76	0.16
red bell pepper	1/2			-	-	-	-
celery rib	1			-	-	-	-
garlic clove	6			-	-	-	-
bouquet garni	1			-	-	-	-
peppercorn	8 -10			0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
carrot	1		peeled cut	52.48	12.2624	1.1904	0.3072
rice	2	cups	uncooked	1404.0	309.426	25.779	2.262
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
achiote paste	1/2	teaspoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
carrot	1			52.48	12.2624	1.1904	0.3072
green bean	1	lb		140.6138	31.6154	8.3008	0.9979
chicken stock	2	cups		259.2	25.416	18.144000000000002	8.64
water	2	cups		0.0	0.0	0.0	0.0
corn	1	cup	sweet	124.7	27.115	4.7415	1.9575
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
red bell pepper	1/2			-	-	-	-
onion	1/2			64.0	14.944	1.76	0.16
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
cumin	1/4	teaspoon		1.9688	0.2323	0.0935	0.1169
paprika	1/4	teaspoon		1.6215	0.3104	0.0813	0.0741
curry	1/4	teaspoon		1.625	0.2792	0.0714	0.07
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0

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