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Ingredientes
- 1 x broiler cut into 8 pcs
- 1/2 c. peanut oil
- 1 c. minced onion
- 2 x garlic cloves chopped
- 1/4 tsp oregano
- 1/2 tsp salt
- 3 Tbsp. lemon juice
- 1 c. Rhone red wine (we use Chateauneuf du Pape)
- 1/2 c. oil
- 1 1/2 lrg onions chopped
- 1 x garlic clove
- 1/4 tsp oregano
- 1 Tbsp. lemon juice
- 1/2 c. canned tomatoes
- 1 1/2 c. chicken broth with
- 1 pkt Bijol see * Note
- 3/4 tsp salt
- 1 1/2 c. rice
Direcciones
- * Note: Bijol may be obtained at Spanish-American groceries. If you have difficulty purchasing it, write to The Jeronimo, P.O. Box 155, Walker Valley, NY, 12588
- Saute/fry pcs of chicken till brown in a large skillet with peanut oil in it. Remove and place on paper towel to drain. In this same oil simmer onion, garlic, oregano, salt, and lemon juice.
- Place above over chicken pcs in a covered roasting pan. Bake for 45 min in a 350 degree oven. In the last 10 min, add in wine and uncover chicken.
- For the Yellow Rice: Saute/fry oil, onions, garlic, oregano, lemon juice, and canned tomatoes to a simmer in a heavy saucepan. Add in chicken broth and salt to above saute/fry. When all boils, add in rice. Cook till done about 20 min. Garnish with pcs of pimiento.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 656g | |
| Recipe makes 4 servings | |
| Calories 1449 | |
| Calories from Fat 904 | 62% |
| Total Fat 101.39g | 127% |
| Saturated Fat 20.08g | 80% |
| Trans Fat 0.7g | |
| Cholesterol 231mg | 77% |
| Sodium 1133mg | 47% |
| Potassium 945mg | 27% |
| Total Carbs 67.15g | 18% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.86g | 3% |
| Protein 64.58g | 103% |
