|2 servings||calories per servings 730||protein serving 35 g||carbs per serving 71 g||total fat per serving 34 g|
Chicken and rice dishes were introduced to Latin America by the Spaniards over 500 years ago. This comforting one-pot dish is a Cuban classic chock-full of briny olives and capers, and a vibrant tomato base called “sofrito.” One important note: You’ll get a fluffier rice if it’s cooked in a high-sided skillet, and a wetter rice when cooked in a pot. Either way, it takes the same time and is equally authentic and delicious.The rice is painted yellow with annatto (commonly used to give cheddar cheese its color) and the golden oil comes together in minutes, just like magic – it’s a fun addition to salads, stews or other rice dishes where you want more color.
|Nutrition Facts||/ Per Serving|
|Total Fat||34 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||71 g|
|Dietary Fiber||7 g|
MISE EN PLACE
• Peel and mince onion.
• Mince pepper.
• Slice olives.
• Drain capers.
• Halve lemon. Juice 1 half (save remaining half for another use).
• Cut or tear lettuce into bite-size pieces.
• Thinly slice radish.
• Cut chicken into 1/2-inch dice.
• In a sauce pot (or deep skillet) over medium heat, combine 1/4 cup cooking oil and annatto. Cook, stirring, until oil deepens in color, about 30 seconds,
• Carefully transfer all but 1 tablespoon to a large bowl.
• Add onion to pan. Cook, stirring, until onion begins to become translucent, about 1 minute.
• Add red pepper. Cook, stirring, until onion begins to become tender, 1-2 minutes.
Add tomato paste, 2 teaspoons Latin Spice, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, stirring, 30 seconds.
• Add chicken, rice and 1 1/2 cups water.
• When water simmers, cover pan, and reduce heat to low. Simmer 15 minutes.
Stir in olives and capers. Cover pan. Cook until water is absorbed and rice is fluffy, about 5 minutes.
• To remaining annatto oil, whisk in lemon juice and remaining 1 teaspoon Latin Spice.
• Toss in lettuce and radish. Taste and adjust seasoning as desired.
• Divide chicken and rice between 2 dishes.
• Serve with salad, and enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...