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Ingredientes
- 1 tbsp dried oregano
- 1 1/2 tsp ground cumin
- 1 1/2 tsp chili powder
- salt and pepper
- 4-5 boneless chicken thighs or breasts rinsed and patted dry
- veg oil
- 1/2 onion chopped
- 1 garlic clove, minced
- 1small jalapeno pepper minced and seeded
- 1 1/2 c uncooked rice
- 1 - 15 ounce can tomato puree
- 1 cup chicken broth
- handful of frozen peas
- handful of chopped grape tomatoes
- chopped cilantro for garnish,
Direcciones
- preheat oven to 375
- Combine the oregano, cumin, chili powder and salt and pepper and rub the mixture all over the chicken, use up all the spice mixture
- In a dutch oven cook the chicken in a few glugs of oil over medium high heat until browned on both sides. Transfer the chicken to a bowl.
- To the pot, add the onion garlic and papper and cook about 1 minute . Add the rice to the pot turn up the heat to medium high and cook about 2 minutes.
- Add the tomato puree, broth peas, grape tomatoes, and chicken. Bring to a simmer, cover and trasnfer to oven. Bake 30 minutes or until the chicken has been cooked through and the rice is tender. Serve with garnish of cilantro and flat leaf parsley
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 375g | |
| Recipe makes 4 servings | |
| Calories 475 | |
| Calories from Fat 82 | 17% |
| Total Fat 9.2g | 12% |
| Saturated Fat 2.52g | 10% |
| Trans Fat 0.11g | |
| Cholesterol 43mg | 14% |
| Sodium 648mg | 27% |
| Potassium 875mg | 25% |
| Total Carbs 77.86g | 21% |
| Dietary Fiber 7.4g | 25% |
| Sugars 9.53g | 6% |
| Protein 20.32g | 33% |
Evaluaciones
05 de Abril de 2013
Easy, tasty recipe... I added garlic powder (1 tsp) to the rub... also check the directions for the rice for liquid ratio- mine called for a little more liquid, so more chicken stock.Yo he cocinado/probado esta recetaEsta es una variación
