Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 frying chicken, cut in serving pieces
- 1 onion, chopped
- 2 clv garlic, minced
- 1 cup olive oil
- 6 oz canned tomatoes
- 6 cup water
- 1 bay leaf
- 2 tbl salt
- 1 lb raw rice
- 1 pch saffron
- 1 green pepper, cut in strips
- 2 pimientos, cut in strips
- 1/2 pkt frozen peas, cooked to almost tender
Directions
Somehow, the English translation "Cuban chicken with rice" just doesn't do this exotic dish justice. Serve with salad, garlic bread, and wine, and you'll have a feast. Note that saffron is often less expensive if you purchase it at an oriental or other ethnic specialty market. You can make this dish a day ahead and reheat it.
(If you double or triple the recipe, reduce the amount of water.)
Preheat oven to 350 degrees. Fry chicken with onion and garlic in oil until brown. Add tomatoes and water; bring to a boil and cook 5 minutes. Add bay leaf, salt, rice, saffron, and green pepper.
Place in 8" x 10" casserole; bake 20 to 30 minutes, stirring at least twice. When water has been absorbed and chicken is fork tender, garnish with peas and pimientos.