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Ingredientes
- 3Â 1/2 lb Chicken, whole, cut up
- Â Â Salt and pepper, to taste
- 1 Tbsp. Extra virgin olive oil
- 2 tsp Chopped garlic
- 1 tsp Dry oregano
- 1/2 tsp Grnd cinnamon
- 1/8 tsp Grnd cloves
- 14 ounce Chicken broth
- 1 c. Mild or possibly medium thick salsa
- 1 Tbsp. Lemon or possibly lime juice
- 1 c. White rice
Direcciones
- 1. Season chicken with salt & pepper. Heat oil in a large skillet over medium-high heat. Add in chicken and cook, turning occasionally, till very well browned on all sides, about 15 min. Transfer chicken to a plate.
- 2. Add in garlic, oregano, cinnamon and cloves to the skillet and cook, stirring till the garlic is golden brown, about 30 seconds. Stir in chicken broth, salsa and lemon or possibly lime juice.
- 3. Bring the mix to simmer and stir in rice. Reduce the heat to maintain a gentle simmer. Place the browned chicken on top and cover tightly with a lid or possibly foil. Cook till rice has absorbed all the liquid and the chicken is no longer pink in the center, about 20 min.
- NOTES : Serve this effortless supper-in-a-skillet with a simple steamed green vegetable and hot tortillas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 481g | |
| Recipe makes 4 servings | |
| Calories 811 | |
| Calories from Fat 401 | 49% |
| Total Fat 44.6g | 56% |
| Saturated Fat 12.24g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 603mg | 25% |
| Potassium 816mg | 23% |
| Total Carbs 42.54g | 11% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.13g | 0% |
| Protein 55.52g | 89% |
