DOMINICAN-STYLE CHICKEN AND RICE RECIPE | SIDECHEF
This Dominican Style Chicken and Rice is bursting with flavor!
Provided by In the Kitchen with Jonny
Categories Weeknight Dinners Comfort Food Nut-Free Dairy-Free Shellfish-Free Full Meal Gluten-Free Egg-Free Soy-Free Fish-Free Stove Peanut-Free Tree Nut-Free Sugar-Free
Total Time 3000S
Yield 4
Number Of Ingredients 16
Steps:
- In a mixing bowl, squeeze the Lime (1) over the Chicken Drumstick (5). Add Dried Oregano (1/2 teaspoon), Ground Black Pepper (1/8 teaspoon), Fresh Cilantro (2 1/2 tablespoon), Chicken Bouillon Powder (1 package), Yellow Onion (1), Garlic (3 clove), Cubanelle Pepper (1/2), and Manzanilla Olives (1/4 cup).
- Cover and let marinate for 10 minutes.
- In a saucepan over high heat, warm Corn Oil (2 tablespoon). Add chicken, reserving the vegetables, and cook for 5 minutes, or until color develops on both sides.
- Add the vegetables, Chicken Bouillon Cube (2) and Tomato Paste (3 tablespoon). Mix until well combined.
- Add Water (3 cup) and Long Grain White Rice (2 cup). Taste and add Salt (to taste) if bland. Cover and cook over medium heat until water has evaporated.
- Turn heat to low, cover, and cook for another 25 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 273 calories, ProteinContent 6.0 g, FatContent 18.6 g, CarbohydrateContent 20.2 g, SodiumContent 1368.0 mg, SaturatedFatContent 4.6 g, TransFatContent 0.1 g, CholesterolContent 37.7 mg, FiberContent 0.9 g, SugarContent 2.7 g, UnsaturatedFatContent 12.0 g
DOMINICAN RICE AND CHICKEN RECIPE - FOOD.COM
Make and share this Dominican Rice and Chicken recipe from Food.com.
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Before starting to cook: Remove skin from chicken and wash under warm water. Rub with wedges of lemon and cut into small pieces.
- Marinate the chicken for approximately 10 minutes in a bowl containing the green peppers, oregano, garlic, black pepper, olives, celery, parsley, coriander, and thyme.
- In an iron pot, heat 3 tablespoons of oil, reserving 2 tablespoons for later use. Add sugar to heated oil and quickly stir. When sugar turns dark brown, add the chicken (without the vegetables), being careful with splattering oil. Stir, cover and let simmer at medium heat for 10 minutes, adding tablespoonfuls of water regularly to prevent it from burning. Add the vegetables. Add tomato paste and stir to combine. Add remaining water and bring to a boil. Add salt to taste.
- Add the rice and stir often to avoid excessive sticking. Once all the water has evaporated, cover with a tight-fitting lid and simmer over very low heat. Wait 15 minutes, uncover and stir, before adding remaining oil. Cover and wait another 5 minutes. Taste rice for doneness; it should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat.
Nutrition Facts : Calories 1471.8, FatContent 60.3, SaturatedFatContent 14.8, CholesterolContent 207, SodiumContent 372.6, CarbohydrateContent 160, FiberContent 3.9, SugarContent 3.4, ProteinContent 65.1
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