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Arroz De Galinha (Reinvented)

 
One serving costs about $1.28

$1.28 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 dairy-free,dairy free
spoonacular Score:60%

Spoonacular Score: 60%

 

Arroz De Galinha (Reinvented) could be just the dairy free recipe you've been looking for. One serving contains 386 calories, 16g of protein, and 8g of fat. This recipe serves 6. For $1.28 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. If you have cilantro, salt, salt& pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about about 45 minutes. It is brought to you by Foodista. With a spoonacular score of 59%, this dish is good. Users who liked this recipe also liked Muamba De Galinha (chicken Stew), Brazilian Chicken Salad Aka Salpicao Especial De Galinha, and Guacamole Reinvented.

Ingredients

Servings:
some
some korean marinade
korean marinade
2 large
2 large skinless boneless chicken breasts
skinless boneless chicken breasts
6 cloves
6 cloves garlic
garlic
some
some oregano
oregano
some
some cumin
cumin
some
some paprika
paprika
some
some bell pepper
bell pepper
some
some salt
salt
1 Tbsp
1 Tbsp vinegar
vinegar
some
some rice
rice
2 cups
2 cups short grained rice
short grained rice
1 Tbsp
1 Tbsp olive oil
olive oil
0.5
0.5  onion
onion
1
1  red bell pepper
red bell pepper
1 pinch
1 pinch red pepper flakes
red pepper flakes
1 pinch
1 pinch Salt & Pepper
Salt & Pepper
some
some cilantro
cilantro
1 small
1 small lemon
lemon
1
1  sausage
sausage
0.25 cups
0.25 cups white chicken stock
white chicken stock
1 cup
1 cup tomato sauce
tomato sauce
1 handful
1 handful cilantro
cilantro
some korean marinade
some
korean marinade
2 large skinless boneless chicken breasts
2 large
skinless boneless chicken breasts
6 cloves garlic
6 cloves
garlic
some oregano
some
oregano
some cumin
some
cumin
some paprika
some
paprika
some bell pepper
some
bell pepper
some salt
some
salt
1 Tbsp vinegar
1 Tbsp
vinegar
some rice
some
rice
2 cups short grained rice
2 cups
short grained rice
1 Tbsp olive oil
1 Tbsp
olive oil
0.5  onion
0.5
onion
1  red bell pepper
1
red bell pepper
1 pinch red pepper flakes
1 pinch
red pepper flakes
1 pinch Salt & Pepper
1 pinch
Salt & Pepper
some cilantro
some
cilantro
1 small lemon
1 small
lemon
1  sausage
1
sausage
0.25 cups white chicken stock
0.25 cups
white chicken stock
1 cup tomato sauce
1 cup
tomato sauce
1 handful cilantro
1 handful
cilantro

Equipment

plastic wrap
plastic wrap
frying pan
frying pan
bowl
bowl
aluminum foil
aluminum foil
plastic wrap
plastic wrap
frying pan
frying pan
bowl
bowl
aluminum foil
aluminum foil


Instructions

Slice the chicken breasts into strips and place in a bowl. Wash hands and cutting surface thoroughly. Crush and mince the garlic cloves in another bowl. Add in a pinch or so of each herb/spice and the vinegar and mix well with a fork. Put the marinade in the bowl with the chicken and stir to coat the chicken. Wrap with plastic wrap and place in the fridge until ready to use. In a large skillet over medium high heat, add in the olive oil. Next, add onion and red bell pepper, sauteing until the onion is translucent, about a minute or so. Add in the chicken and cook until browned on the outside. Reduce heat to medium. Toss in the pepper flakes, salt & pepper, zest of the lemon, half the cilantro and stir. Remove the chicken/onion/pepper mixture from the pan and place in a bowl, cover with foil and set aside. Slice the chorio at an angle and place in the hot skillet and allow to cook until it gets crispy bits around the edges. Remove from pan and add to the chicken bowl. Pour the wine into the pan to de-glaze it, lightly scraping the yummy bits off the bottom of the pan as it cooks. Add in the tomato sauce and bring to a simmer and allow to cook 5 minutes or so. Toss the chicken/chorio/veggie mix back into the pan along with the juice of the lemon. Stir well and again allow to simmer for about 5 minutes or until youre certain the chicken is cooked through. Remove from heat. Spoon the chicken mixture into the rice bowls and top with cilantro.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.28
Ingredient
some korean marinade
2 larges skinless boneless chicken breasts
6 cloves garlic
some oregano
some cumin
some paprika
some bell pepper
1 tablespoon vinegar
2 cups short grained rice
1 tablespoon olive oil
½ onion
1 red bell pepper
1 small lemon
1 sausage
¼ cups white chicken stock
1 cup tomato sauce
1 handful cilantro
Price
$0.02
$2.00
$0.40
$0.05
$0.07
$0.10
$0.37
$0.05
$1.29
$0.17
$0.12
$0.60
$0.50
$0.66
$0.19
$0.96
$0.13
$7.68

Tips

Health Tips

  • Here is an easy health swap: substitute brown rice for white rice. Brown rice is a whole grain, while white rice is brown rice stripped of some of its parts and much of its fiber and other nutrients. It is important to note, however, that all rice types raise your blood sugar and should be eaten in moderation. In fact, if it seems like it would work in the recipe, the best option would probably be so-called cauliflower rice.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
385 Calories
16g Protein
7g Total Fat
61g Carbs
21% Health Score
Limit These
Calories
385
19%

Fat
7g
12%

  Saturated Fat
1g
12%

Carbohydrates
61g
20%

  Sugar
4g
5%

Cholesterol
34mg
12%

Sodium
408mg
18%

Get Enough Of These
Protein
16g
32%

Vitamin C
55mg
68%

Folate
180µg
45%

Manganese
0.87mg
44%

Vitamin B3
8mg
42%

Selenium
23µg
33%

Vitamin B1
0.49mg
33%

Vitamin B6
0.65mg
33%

Vitamin A
1433IU
29%

Iron
4mg
23%

Phosphorus
196mg
20%

Vitamin B5
1mg
18%

Fiber
4g
16%

Potassium
506mg
14%

Copper
0.24mg
12%

Vitamin E
1mg
11%

Magnesium
42mg
11%

Zinc
1mg
10%

Vitamin B2
0.17mg
10%

Vitamin K
7µg
7%

Vitamin B12
0.2µg
3%

Calcium
30mg
3%

Vitamin D
0.22µg
1%

covered percent of daily need

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