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Ingredientes
- 4 x chicken breast halves - (abt 10 ounce ea) skinned
- 2 Tbsp. salted red achiote paste
- 1 can crushed tomatoes - (14 1/2 ounce)
- 2 Tbsp. lemon juice
- 2 Tbsp. chopped fresh ginger
- 1 Tbsp. chopped garlic
- 1/2 tsp dry thyme
- 1/2 tsp salt
- 1/2 tsp grnd cumin
- 1/2 tsp dry oregano
- 1/4 tsp freshly-grnd black pepper
- 1 Tbsp. extra virgin olive oil
- 1 x green bell pepper - (8 ounce) rinsed, stemmed, seeded, and minced
- 1 x onion - (8 ounce) peeled, minced
Direcciones
- Rinse chicken and pat dry. Rub achiote paste all over chicken. In a bowl, mix tomatoes, lemon juice, ginger, garlic, thyme, salt, cumin, oregano, and pepper; add in chicken and turn to coat. Cover with plastic wrap and refrigerateat least 3 hrs or possibly up to 1 day.
- Pour oil into a 10- to 12-inch frying pan over medium-high heat. When warm, add in bell pepper and onion and stir often till limp, about 10 min.
- Add in chicken and its marinade to pan and bring to a boil; reduce heat, cover, and simmer till chicken is no longer pink at the bone (cut to test), about 10 min. With tongs, transfer chicken to a wide, shallow serving bowl; pour sauce over chicken.
- This recipe yields 4 servings.
- Comments: This chicken dish, that Beverly Smick serves with rice and beans, was inspired by one she enjoyed on a recent trip to Belize. The chicken gets its red color from a paste made of achiote seeds (from annatto trees), commonly sold in Latin American markets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 4 servings | |
| Calories 328 | |
| Calories from Fat 150 | 46% |
| Total Fat 16.74g | 21% |
| Saturated Fat 4.26g | 17% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 528mg | 22% |
| Potassium 746mg | 21% |
| Total Carbs 13.57g | 4% |
| Dietary Fiber 3.2g | 11% |
| Sugars 1.9g | 1% |
| Protein 31.59g | 51% |
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