Imitation Pelau (Chicken with Rice and Beans)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 lbs boneless, skinless chicken breast - cubed1 cup brown rice2 cups chicken stock (home-made or low-sodium store bought)1 can Goya kidney beans3 medium (or 1 large carrot) - diced1/3 cup water2 Tbsp canola oil1/2 medium onion - diced Season chicken with black pepper, thyme, oregano, paprika, Jamaican jerk seasoning (optional) to taste
* I always clean, cut, and season my meat at least 12-24 hours before I plan on cooking it but it depends on your preference *
1. Dice carrots, onions, and chicken - set aside. If you marinated your chicken overnight, remove it from the fridge.
2. Drain beans and add to pot (whatever pot you cook rice in) with coconut milk and water. Boil for 5 minutes.
3. Add rice and chicken stock. Bring to a boil for 1 minute then reduce flame to low/simmer. Brown rice takes at least 45 minutes to cook but it will take an extra 5-10 minutes because of the coconut milk. (You can take a quick peek but don't keep opening the pot).
4. While rice is cooking, in a dutch oven (or other heavy bottom pan) cook chicken: Heat pot, add oil, let oil get hot, add chicken. Sear chicken, add carrots, onions, then cover pot, and reduce flame. Chicken should be cooked in 10 minutes. Drain liquid and set aside until rice is done.
5. When rice is cooked, let sit for 5 - 10 minutes then add to chicken and mix thoroughly.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user REGGAEFLAVA.
1. Dice carrots, onions, and chicken - set aside. If you marinated your chicken overnight, remove it from the fridge.
2. Drain beans and add to pot (whatever pot you cook rice in) with coconut milk and water. Boil for 5 minutes.
3. Add rice and chicken stock. Bring to a boil for 1 minute then reduce flame to low/simmer. Brown rice takes at least 45 minutes to cook but it will take an extra 5-10 minutes because of the coconut milk. (You can take a quick peek but don't keep opening the pot).
4. While rice is cooking, in a dutch oven (or other heavy bottom pan) cook chicken: Heat pot, add oil, let oil get hot, add chicken. Sear chicken, add carrots, onions, then cover pot, and reduce flame. Chicken should be cooked in 10 minutes. Drain liquid and set aside until rice is done.
5. When rice is cooked, let sit for 5 - 10 minutes then add to chicken and mix thoroughly.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user REGGAEFLAVA.
Nutritional Info Amount Per Serving
- Calories: 389.8
- Total Fat: 15.7 g
- Cholesterol: 89.1 mg
- Sodium: 729.4 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 6.3 g
- Protein: 39.4 g
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