Chicken with Rice recipe

Healthy version of the chef Ingrid Hoffman
Chicken with Rice is one of the most typical dishes and versatile Latin America. Every Latin country has its own version. My recipe is a creation based on the Colombian version, the small changes I made to go in line with a healthy lifestyle. Brown rice replaces white rice and added more vegetables to give it more texture and crisp again. I replaced the tomato sauce (ketchup) sold in the supermarket for a homemade version is easy to prepare and contains much less sugar and contains no additives.
Ingredients:

1 (3 1/2-libras) skinless organic chicken cut into 8 pieces
4 cups organic chicken broth or low sodium
1 cup light beer
1 medium yellow onion cut in quarters
1 cup chopped fresh cilantro
6 cloves garlic, crushed
3 tablespoons Worcestershire sauce (Worcestershire sauce)
3 tablespoons organic seasoning mix
2 cups organic brown rice
8 oz. green beans or green beans (beans) cut into 1-inch pieces (about a cup.)
2 medium carrots, chopped (about ¾ cup.)
1 teaspoon salt
1 pepper (paprika, pepper) and red seeds thinly sliced
1 pepper (paprika, pepper) green seeds and thinly sliced
1 yellow onion, thinly sliced
1 cup tomato sauce (ketchup) homemade (see recipe below)
1 cup peas (peas), frozen
1 cup pimiento-stuffed olives
Preparation:
Mix chicken, chicken broth, beer, onion, ½ cup cilantro, garlic, Worcestershire sauce and seasoning mix in a saucepan until boiling. Reduce heat, cover pot and simmer until chicken is tender and fully cooked (35 minutes approx.). With a slotted spoon move the chicken to a plate to cool. When cool enough to touch, shred the chicken (remove the bones) and book.
Filter or strain the broth it was cooked in this mixture and discard the onions and cilantro. Return the broth to the pan and heat over medium heat. Add rice, beans or green beans (beans), carrots and ¾ teaspoon salt. Bring to boil. Reduce heat and cover the pot until the liquid has evaporated and rice is tender (40 minutes approx.).
Meanwhile, in a non-stick skillet cook the peppers (bell peppers, red peppers), chopped onion and ¼ teaspoon salt. Cook stirring occasionally until vegetables are tender (8 minutes approx.). Add chopped or shredded chicken.
Add this mixture to the mixture of rice. Add the tomato sauce (ketchup), peas (peas) and olives until heated. Remove from heat and add the remaining ½ cup cilantro.
Serves: 9 (or 9 cups)
Preparation time: 45 minutes
Total time: 1 hour and 1/2 (not including the recipe for ketchup)
TOMATO SAUCE (KETCHUP) HOME
1 tablespoon olive oil
1 medium onion, finely chopped
1 (28-ounce) cup of organic tomato paste
1 tablespoon tomato paste
1/2 cup cider vinegar
1/4 cup brown sugar
3/4 teaspoon salt
Preparation:
Heat oil over medium heat in a medium skillet. Add onion and cook, stirring occasionally until onion is tender (8 minutes approx.). Add remaining ingredients and bring to boil. Reduce heat to low, leave it uncovered, stirring occasionally to prevent burning until the tomato sauce (ketchup) is thickened and flavors have blended (1 hour approx.).
Yield: 4 cups
Preparation time: 10 minutes
Total time: 1 hour 10 minutes

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Rice Noodles recipe

Classic dry lining or reduced-calorie soup, low fat and saturated fat. It is a good source of folic acid. All you need are simple seasonings to flavor the soft pieces of pasta and rice. Why brown pasta? This adds a nutty flavor and a nice color to the dish.

Preparation time: 30 minutes
Start to Finish Time: 30 Minutes
Ingredients
2 tablespoons olive oil
1 package (7 oz) noodles or vermicelli or very thin noodles (angel hair), broken into 1-inch
1/2 cup onion, finely chopped
1 clove garlic, finely chopped
2 cups long grain white rice, parboiled
1 container (32 oz) Progresso chicken broth ® (4 cups)
1 teaspoon salt
Fresh cilantro leaves, optional
Preparation
In a 12-inch skillet, heat oil over medium high heat. Add noodles, cook and stir 3 to 5 minutes or until golden. Add onion and garlic, cooking for 2 to 3 minutes, stirring constantly, until soft.
Add the rice cooker 30 to 60 seconds or until lightly browned. Add chicken broth and salt. Lower the flame, cover and cook 20 to 25 minutes or until rice is tender and liquid is absorbed. Garnish with coriander leaves.
Tip: The noodle refers to thin strips of pasta entangled in bundles
Yield: 16 servings
High Altitude (3500-6500 ft): Use 4 1/4 cups of chicken broth. In step 2, add the rice and cook 2 to 3 minutes, stirring constantly, until golden.
1 serving (1/2 cup): 170 Calories (25 Calories from Fat), Fat 2.5g, Sodium 720 mg, Potassium 100mg, Carbohydrate 32g (Dietary Fiber 1g) Protein 5g
% Daily Value: Iron 8% Folic Acid 10%
Equivalent to: 2 Starch
Carbohydrate Choices: 2

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Almond Pudding with Fruit recipe

Serve this sweet and delicious almond pudding cooled on fruits. A perfect dessert! You can vary using canned lychees, raspberries, blackberries and persimmons, instead of mandarin and pineapple. You can enjoy without guilt because it is low in calories, low in fat and saturated fat. Nor are high in sodium and is a good source of vitamin A and C.

Preparation time: 10 minutes

Start to Finish Time: 2 Hours 10 Minutes
Ingredients:
2 tablespoons water
1 envelope unflavored gelatin
1/2 cup sugar
1 1/4 cups cold water
3/4 cup evaporated milk
1 tablespoon almond extract
1 can (15 oz) mandarin orange segments, drained
1 can (15 oz) pineapple chunks, drained
Preparation:
In a small mixing bowl, mix 2 tablespoons of water and gelatin, let stand 1 minute to soften.
In a small saucepan or two quarts, mix the sugar, 1 cup and quart of water, milk and softened gelatin, cook and stir over medium high heat until mixture boils. Remove the pan from the heat and add and stir in almond extract.
Pour into a bowl or square glass baking dish, fat, 8 inches (2 quarts). Refrigerate about 2 hours or until mixture thickens.
To serve, cut the pudding into 16 squares. With a spoon, put the mandarin oranges and pineapple chunks in 8 tazoncitos; Cover each with 2 boxes of pudding. Save the remaining pudding in the refrigerator.
Anticipate: The refreshing taste of almond pudding should be prepared at least 2 hours in advance. When curd, cut into squares and put it back into the refrigerator until ready to serve.
Yield: 8 servings
1 serving (1/8 of recipe): Calories 130 (Calories from Fat 20); Fat 2g (Saturated 1g), Cholesterol 5mg, Sodium 30mg, Potassium nc, Carbohydrate 24g, Dietary Fiber 1g, Protein 3g
% Daily Value: Vitamin A 10% Vitamin C 40% Calcium 8% Iron 2%;
Equal to: 1 Starch, 1/2 Fruit, 1 1/2 Other Carbohydrate, 1/2 Fat
© 2011 and ® / ™ of General Mills.

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