Celebrate flavors of the Yucatán with this chicken dish, which is served on brown rice colored with turmeric.
Recipe information
Yield
serves 4, 3 ounces chicken, 1/2 cup rice, and 2/3 cup sauce per serving
Ingredients
Preparation
Step 1
In a medium bowl, stir together the tomatoes with liquid, lime juice, taco seasoning, 1 teaspoon sugar, oregano, and hot-pepper sauce.
Step 2
Put the chicken in a Dutch oven. Pour the tomato mixture over the chicken. Bring to a boil over high heat. Stir. Reduce the heat and simmer, covered, for 20 minutes, stirring occasionally. For a slightly thicker sauce, remove the cover after about 10 minutes.
Step 3
Meanwhile, prepare the rice using the package directions, omitting the salt and margarine and adding the turmeric.
Step 4
When the chicken is done, stir in the oil and remaining 1/2 teaspoon sugar.
Step 5
Spoon the rice onto the center of a platter. Arrange the chicken around the edge. Pour the sauce over the chicken. Sprinkle with the cilantro.
nutrition information
Step 6
(Per Serving)
Step 7
Calories: 261
Step 8
Total Fat: 5.5g
Step 9
Saturated: 1.0g
Step 10
Trans: 0.0g
Step 11
Polyunsaturated: 1.0g
Step 12
Monounsaturated: 3.0g
Step 13
Cholesterol: 66mg
Step 14
Sodium: 390mg
Step 15
Carbohydrates: 23g
Step 16
Fiber: 3g
Step 17
Sugars: 5g
Step 18
Protein: 29g
Step 19
Dietary Exchanges
Step 20
1 Carbohydrate
Step 21
1 Vegetable
Step 22
3 Lean Meat
