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Cuban Chicken With Yellow Rice

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Nutritional information

354.2
Calories
183 g
Calories From Fat
20.4 g
Total Fat
4.8 g
Saturated Fat
92.8 mg
Cholesterol
449.8 mg
Sodium
8.1 g
Carbs
2.6 g
Dietary Fiber
2.8 g
Sugars
33.2 g
Protein
417g
Serving Size

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Cuban Chicken With Yellow Rice

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Cuisine:

Looked tasty, but very bland. Neither of us ate all of what I put on our plates. Sure didn't taste like Moms. Is possible I did something wrong, but I used all he ingredients listed and followed the steps carefully, as I've never made this before. Have eaten it, so I know what it should taste like. Will have to doctor the leftovers.

  • 40mins
  • Serves 4

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 40mins   |  Serves: 4

Cuban Chicken With Yellow Rice, A wonderful one dish meal that the entire family will enjoy Beautiful presentation with the yellow rice, green peas and red peppers ”, Looked tasty, but very bland Neither of us ate all of what I put on our plates Sure didn’t taste like Moms Is possible I did something wrong, but I used all he ingredients listed and followed the steps carefully, as I’ve never made this before Have eaten it, so I know what it should taste like Will have to doctor the leftovers , My family loved this meal It came out wonderful and they have already requested that I make it again soon I didn’t change anything about the recipe, but it was perfect just the way it is

 

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Steps

1
Done

Heat oil in a large deep skillet over med-high heat. Add chicken and brown on both sides until golden and almost done. Remove to a plate, sprinkle with salt and pepper and keep warm.

2
Done

Pour water into skillet and add garlic. Bring to a boil and add rice and stir. Add chicken back to pan on top of rice and bring to a boil. Cover and reduce heat. Cook until liquid is absorbed and rice is tender, about 20 minutes.

3
Done

Spoon peas and roasted red pepper over top. Cover again and cook 3-5 more minutes.

4
Done
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15
Done

Bobby Ryan

Recipe Reviews

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I had these last night to use up some pork.  I cut the recipe in half as there was only 3 of us eating.  I thought they were way too salty.  They had a lot of flavors that popped out but the salt was a major draw back.  If I ever made them again I would cut way back on the salt and soy sauce.  I think that would make them much better.  Chilling them for 4 hours really helped them come out moist and mine held together well.
previous
Grilled Teriyaki Pork Burgers
next
Chicken Tikka Masala Version 2
I had these last night to use up some pork.  I cut the recipe in half as there was only 3 of us eating.  I thought they were way too salty.  They had a lot of flavors that popped out but the salt was a major draw back.  If I ever made them again I would cut way back on the salt and soy sauce.  I think that would make them much better.  Chilling them for 4 hours really helped them come out moist and mine held together well.
previous
Grilled Teriyaki Pork Burgers
next
Chicken Tikka Masala Version 2

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