Рецепт Sautéed Chicken Nuggets
This is a pleasing and fun meal.
With Love,
Catherine
xo
Ингредиенты
- 2-3 lbs. boneless chicken cubed
- Marinade:
- Juice of 2 lemons - plus the squeezed lemons
- 5 garlic cloves â chopped
- ½ tsp. salt
- ¼ tsp. black pepper
- Healthy handful of fresh parsley â chopped
- Healthy handful of fresh dill â chopped
- Olive oil â for drizzling
- For the Rice:
- 2 cups uncooked rice
- Add to the rice water while cooking:
- Dash of cinnamon
- Dash of turmeric
- Dash of dried curry
- Sautéed Onions and Peppers :
- 1 onion â sliced
- 1 pepper bell pepperâ sliced
- Dashes of salt
- Dashes of pepper
- Refried Beans :
- 29 oz. can of beans â drained
- 1 jalapeño â sliced with seeds
- 1 onion â sliced
- 4 cloves of garlic â chopped
- Dashes of salt
- Dashes of ground cumin
- Dashes of paprika
- Water and lime juice
- Olive oil
Инструкции
- Sautéed Chicken Nuggets:
- Combine all of the ingredients for the marinade in a container. Add the cubed chicken and a drizzle of olive oil and toss.
- Refrigerate for at least one hour or longer.
- Heat a large frying with a drizzle of olive oil. Add a few pieces of chicken at a time. Do not overcrowd the pan and keep the heat fairly hot to give a nice golden color to the chicken.
- For the Rice:
- Cook rice in a rice cooker or as directed with seasonings added to the water.
- Sautéed Onions and Peppers:
- In the pan that the chicken was sautéed in place the sliced onions and peppers. Drizzle, a little olive oil over the veggies and toss. Sauté until the veggies are softened and slightly charred.
- Season the dish with salt and pepper to taste.
- Refried Beans:
- Heat a large frying pan with a drizzle of olive oil. Add the onion, garlic and jalapeño and sauté until the onion is soft.
- Add the beans and continue to sauté. With a potato masher, mash the beans.
- Season the beans to taste with the spices.
- To prevent the beans from becoming dry add small mixtures of water and lime or lemon juice to the beans to keep the beans creamy.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 865g | |
Recipe makes 4 servings | |
Calories 797 | |
Calories from Fat 269 | 34% |
Total Fat 29.86g | 37% |
Saturated Fat 8.53g | 34% |
Trans Fat 0.0g | |
Cholesterol 145mg | 48% |
Sodium 522mg | 22% |
Potassium 665mg | 19% |
Total Carbs 85.14g | 23% |
Dietary Fiber 3.0g | 10% |
Sugars 3.63g | 2% |
Protein 43.81g | 70% |