Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lbs of chicken cut into small pieces
- 2 lemons cut into halves
- 2 green bell peppers
- 1/2 cup of chopped celery
- 1 small red onion chopped into small cubes
- 4 plum tomatoes cut into 4 quarters
- 2 tablespoons of oil
- 1/8 cup of seedless olives sliced (optional)
- 2 tablespoons of tomato sauce
- 1/2 teaspoon of mashed garlic
- 1/2 teaspoon of sugar
- a pinch of oregano
- salt
Directions
In a bowl mix the chicken, oregano, onion, celery, tomatoes, a pinch of salt and garlic.
Marinate for 30 minutes.
In a pot heat up the oil, add the sugar and let the sugar heat up until it becomes dark brown.
Add the chicken (reserve vegetables and herbs) and sauté until the meat is light brown.
Add 2 tablespoons of water.
Cover and simmer over medium heat until the meat is tender adjusting water when necessary.
Add the remaining ingredients (except tomato paste), cover and and simmer until they are tender, adjust water if necessary.
Add tomato paste and half a cup of water, simmer over low heat to produce a light sauce.
Adjust salt to taste.
Category:Dominican Recipes
Category:Dominican Meat Dishes