Chicken with rice in Cuban
Composition / ingredients
6
Servings:
Step-by-step cooking
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I take the gutted chicken and scald it with boiling water. Then rub with salt, lemon juice and crushed garlic. I leave the carcass like this for an hour. At this time, fry the coarsely chopped onion and garlic in oil. I add chopped sweet pepper pods, tomato pulp and a little water. And I leave the vegetables to stew.
Fry the chicken in a saucepan until almost ready. I also pour the washed rice into it. I shake the contents of the saucepan, pour in chicken broth, wine, liquid from green canned peas, add a mixture of fried onions, garlic and tomato, pepper and salt. I cook everything until the chicken is fully cooked and put canned peas. As a side dish, sweet canned pepper is well suited.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Tomatoes - 23 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- White wine - 78 kcal/100g
- Green peas fresh - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Broth - 15 kcal/100g
