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Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
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Ingredients
1tablespoonextra-virgin olive oil
1teaspoonground cumin
4cupslower-sodium chicken broth
1(12 ounce) jarrecaito cooking base (see Tip)
1cupcubed scrubbed carrots (1/2-inch)
1cupchopped red bell pepper
1 ½cupsshredded rotisserie chicken
1cupfrozen green peas
2tablespoonsfresh lime juice
⅛teaspoonsalt
DirectionsHeat oil in a medium Dutch oven over medium heat. Add cumin; cook, stirring often, until fragrant, about 1 minute. Stir in broth and recaito; bring to a boil over high heat. Stir in potatoes, carrots and bell pepper. Reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are just tender, 8 to 10 minutes. Stir in chicken and peas; cook, stirring occasionally, until the chicken and peas are heated through, about 2 minutes. Stir in lime juice and salt.TipRecaitois a green puree typically made with culantro, onions, sweet peppers and garlic. It is commonly found in Puerto Rican cuisine and used as a base in many savory dishes. Store-bought versions of recaito often substitute culantro with cilantro, which is milder in flavor. Find it in the international aisle of major supermarkets.Originally appeared: EatingWell.com, December 2022
Directions
Heat oil in a medium Dutch oven over medium heat. Add cumin; cook, stirring often, until fragrant, about 1 minute. Stir in broth and recaito; bring to a boil over high heat. Stir in potatoes, carrots and bell pepper. Reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are just tender, 8 to 10 minutes. Stir in chicken and peas; cook, stirring occasionally, until the chicken and peas are heated through, about 2 minutes. Stir in lime juice and salt.TipRecaitois a green puree typically made with culantro, onions, sweet peppers and garlic. It is commonly found in Puerto Rican cuisine and used as a base in many savory dishes. Store-bought versions of recaito often substitute culantro with cilantro, which is milder in flavor. Find it in the international aisle of major supermarkets.
Heat oil in a medium Dutch oven over medium heat. Add cumin; cook, stirring often, until fragrant, about 1 minute. Stir in broth and recaito; bring to a boil over high heat. Stir in potatoes, carrots and bell pepper. Reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are just tender, 8 to 10 minutes. Stir in chicken and peas; cook, stirring occasionally, until the chicken and peas are heated through, about 2 minutes. Stir in lime juice and salt.
Tip
Recaitois a green puree typically made with culantro, onions, sweet peppers and garlic. It is commonly found in Puerto Rican cuisine and used as a base in many savory dishes. Store-bought versions of recaito often substitute culantro with cilantro, which is milder in flavor. Find it in the international aisle of major supermarkets.
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)292Calories10gFat36gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
