Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 8 pieces of Chicken (I prefer thighs myself)
- 1 1/2 Cups Rice (NOT Minute Rice)
- 3 Cups Chicken Broth or Boullion
- 1 Cup chopped Onion
- 1 Pkg frozen Peas and Carrots
- 1/2 stick Butter or Margerine
- Oil of Achiote
- Yellow food coloring (or saffron if you can afford it)
- Salt and Pepper to taste
Directions
Brown and partially fry the chicken in achiote oil (If you can't find achiote oil sprinkle generously with Paprika, rub it in for color, and fry in Crisco or equivalent). Drain on paper towels and put aside. Put the broth, onions, and 1/2 tsp yellow food coloring in a sauce pan and bring to a boil. A little salt may be added. While the liquid is coming to a boil, fry the raw rice in a dutch oven or other covered oven container. This should be stirred constantly. When the liquid boils, pour it in with the rice. Cover and put in a preheated 350 degree oven for 20 minutes. In a greased 8 X 14 inch cake pan (I prefer glass), mix the cooked rice and the peas and carrots. Lay the chicken pieces on top and cook at 350 degrees in the oven for about 20 minutes.
THIS RECIPE WILL FILL THE TUMS OF ABOUT FOUR HUNGRY PEOPLE
Suggestions:
This method of cooking rice is great by itself and is only restricted by your imagination as to what liquid to use. One of my favorites is orange juice and shredded coconut. This is very good served chilled on a piece of lettuce as a salad with roast pork. Also can be cooked with plain salt and water for steamed rice. Frying the rice first removes the starch coating from the outside of the kernels and keeps it from sticking together in a goo-ball.
Category:Panamanian Recipes
Category:Panamanian Snacks