Imitation Pelau (Chicken with Rice and Beans)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Imitation Pelau (Chicken with Rice and Beans) calories by ingredient
Introduction
This is my untraditional take on pelau. It can be cooked in one pot (burning on the bottom is normal is this case) but I rather be able to control how my rice cooks so I do it in 2 pots and then combine them.I put carrots and onions but you could also add green pepper or even broccoli, if you want. This is my untraditional take on pelau. It can be cooked in one pot (burning on the bottom is normal is this case) but I rather be able to control how my rice cooks so I do it in 2 pots and then combine them.
I put carrots and onions but you could also add green pepper or even broccoli, if you want.
Number of Servings: 6
Ingredients
-
2 lbs boneless, skinless chicken breast - cubed
1 cup brown rice
2 cups chicken stock (home-made or low-sodium store bought)
1 can Goya kidney beans
3 medium (or 1 large carrot) - diced
1/3 cup water
2 Tbsp canola oil
1/2 medium onion - diced
Season chicken with black pepper, thyme, oregano, paprika, Jamaican jerk seasoning (optional) to taste
Directions
* 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.