Frango Marengo - Brazilian Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 T. Chicken Base + 3 cups water1 8 oz bag yellow saffron rice (or add tumeric to other rice)4 chicken breasts, boned and skinned.1 8 oz. bag frozen pearl onions, thawed and drained3 cloves garlic1/4 c. Olive oil20 olives stuffed with pimentos1 14 0z. can diced tomatoesJuice and grated peel of one small orange Cardamon Seed, groundChili powderCinnamonCuminPaprikaPepper1 8 0z. container of mushrooms, sliced or quartered1 T butter 1 clove garlicChopped fresh cilantro1 orange, sliced
Make rice according to package instructions but substitute chicken stock for water. While rice is cooking, saute chicken and pearl onions in olive oil with 3 cloves minced garlic, salt, and pepper until chicken is brown and onions are carmelized. Add orange juice and peel, olives, tomatoes, spices, and 1 c. chicken stock and simmer 15 minutes. In a small sauce pan, saute quartered mushrooms in butter with 1 clove garlic, salt and pepper until a golden brown. Add mushrooms and simmer 5 more minutes. Stir in fresh chopped cilantro into the rice and transfer to a platter. Spoon chicken pieces onto the rice and pour sauce over the chicken. Garnish platter with cilantro and orange slices
Serving Size: 2 cup servings
Serving Size: 2 cup servings
Nutritional Info Amount Per Serving
- Calories: 445.6
- Total Fat: 14.6 g
- Cholesterol: 78.5 mg
- Sodium: 1,687.3 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 2.5 g
- Protein: 35.4 g
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