3-Ingredient Brown Sugar and Mustard Chicken Breasts
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COVID-19 is Not Considered a Food-Borne Pathogen
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PREP TIME: 15min COOK TIME: 30min
|Serving Per Recipe: 8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 4.5g||7%|
|Saturated Fat 0g||0%|
|Total Carbs 48g||16%|
|Dietary Fiber 4g||16%|
|Vitamin A 24%|
|Vitamin C 40%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 tsp.GOYA® Adobo All-Purpose Seasoning with Pepper
2 tbsp.Extra Virgin Olive Oil
2 cupsJasmine rice
3 cupslow sodium chicken stock
1 jarRecaito cilantro cooking base (12 oz.)
1 canlow sodium black beans (15.5 oz.), rinsed and drained
1 candiced green chiles (4 oz.)
1 medium red bell pepper, diced
1 lime, juiced
1/2 cupfresh cilantro, chopped
Cube chicken breasts into 1 ½ pieces and season with GOYA® Adobo seasoning. In a large skillet, heat olive oil over medium-high heat. Add chicken and sauté for 3 to 5 minutes until well browned, but not fully cooked. One browned, transfer chicken onto a plate.
In the same skillet, add jasmine rice and stir about 1 min, until rice begins to turn opaque. Add chicken stock and Reciato and stir until well mixed. Next, add black beans, diced green chilies, red bell pepper and brown chicken cubes. Stir until well mixed and bring to a boil.
Cover skillet and turn heat to low. Simmer for 20 mins, until rice is tender and chicken is cooked through. Chicken is done when meat thermometer inserted into the center reached 170°F.
Once chicken is cooked, remove lid and fluff with a fork. Stir in lime juice and chopped cilantro. Serve with lime wedges, if desired.
One Pan Cilantro Chicken And RiceAdd Your Comment