Arroz Con Pollo Chapina (Guatemalan Chicken and Rice)
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 313.3302 |
| Energy (kCal) | 4495.9828 |
| Carbohydrates (g) | 268.1519 |
| Total fats (g) | 232.4604 |
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Cuisine
Latin American >> Central American >> Guatemalan
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. In a large skillet brown the chicken in the oil over medium heat for 20 minutes. Sprinkle with 1/2 tsp salt and the black pepper. Remove the chicken and set aside. In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 minutes. | 2. Add the rice and fry for 2 minutes more. Add the carrots, olives and capers and mix everything together. | 3. Pour in the broth and chicken pieces. | 4. Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes. Add the green peas. | 5. Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake in a 300F oven for 30 minutes. Fluff up the mixture once or twice during the baking time. | 6. Serve warm. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese. The rice should be dry, loose and not sticky. Serve with fried ripe plantain slices, a salsa picante and pickled vegetables. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| chicken | 3 | lbs | skinless discarded | 2896.8066 | 1.768 | 249.2886 | 201.6885 |
| corn oil | 1 | tablespoon | 122.4 | 0.0 | 0.0 | 13.6 | |
| salt | 1 | teaspoon | - | - | - | - | |
| black pepper | 1/4 | teaspoon | 1.4432 | 0.3677 | 0.0597 | 0.0187 | |
| onion | 1/2 | cup | chopped | 32.0 | 7.472 | 0.88 | 0.08 |
| garlic clove | 1 | chopped | - | - | - | - | |
| tomato | 1/2 | cup | chopped ripe | 20.7 | 4.59 | 1.08 | 0.18 |
| rice | 1 1/2 | 1/2 | raw | 1018.425 | 211.5938 | 20.9235 | 8.88 |
| carrot | 1 | cup | sliced | 52.48 | 12.2624 | 1.1904 | 0.3072 |
| green olive | 1/3 | cup | stuffed | - | - | - | - |
| caper | 1 | tablespoon | 1.9780000000000002 | 0.4205 | 0.203 | 0.07400000000000001 | |
| chicken broth | 2 1/2 | cups | 195.3 | 4.725 | 27.846 | 6.5520000000000005 | |
| green pea | 1 | cup | 117.45 | 20.9525 | 7.859 | 0.58 | |
| pimento pepper | 1/2 | cup | - | - | - | - | |
| hard egg | 1 | hard-boiled sliced | - | - | - | - | |
| parmesan cheese | 2 | tablespoons | grated | 37.0 | 4.0 | 4.0 | 0.5 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.