Tag: chicken

Baked Chicken Teriyaki Meatballs

Baked Chicken Teriyaki Meatballs

Baked Chicken Teriyaki Meatballs. Super easy-to-make baked chicken meatballs tossed in a homemade sweet teriyaki sauce. A deliciously simple dinner!

As if life couldn’t get more delicious around here. Here I go, making these Baked Chicken Teriyaki Meatballs.

GEEZ JAMIE WHY.

Because I love you.

I know once you try these meatballs, you will probably make them every week. Mark my words.

They look complicated to make but I guarantee they are not hard to make at all. I’ve seen my mom make gigantic Cuban-Style Meatballs. These are WAY easier to make! You pretty much just add all the ingredients to a bowl, mix well and form into balls. Once you bake them in the oven, you toss them in either store-bought teriyaki sauce or the super easy homemade teriyaki recipe below.

Trust me, they are SO good. They’re great for game day or even date night in! You can serve them with rice or by themselves.

What are you waiting for?!

GO MAKE THEM!

Can't wait to make these super easy Baked Chicken Teriyaki Meatballs! #asassyspoonClick To Tweet

I hope you make them and LOVE them!

Baked Chicken Teriyaki Meatballs. Super easy-to-make baked chicken meatballs tossed in a homemade sweet teriyaki sauce. A deliciously simple dinner!
Print
Baked Chicken Teriyaki Meatballs
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Baked Chicken Teriyaki Meatballs. Super easy-to-make baked chicken meatballs tossed in a homemade sweet teriyaki sauce. A deliciously simple dinner!

Servings: 4 servings
Author: Jamie Silva
Ingredients
Chicken Meatballs
  • 1 pound ground chicken
  • 3/4 cup panko bread crumbs
  • 1 large egg
  • 2 green onions plus more for garnish thinly sliced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh basil for garnish optional
Teriyaki Sauce
  • 1 tablespoon cornstarch
  • 1/4 cup low sodium soy sauce
  • 1/4 cup brown sugar packed
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 2 tablespoons honey
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray with cooking spray. Set aside.
  2. In a bowl, combine ground chicken, bread crumbs, egg, cumin, oregano, garlic powder, salt and pepper. Mix thoroughly. Shape the mixture into small 1” balls and place them on the baking sheet. You should have approximately 20-24 meatballs. Bake 20 minutes or until no longer pink.

  3. In the meantime, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water to a saucepan. Bring to a simmer. Stir in cornstarch for about 2 minutes until thickened.
  4. Remove meatballs from oven then toss them in teriyaki sauce. Garnish with green onions or basil, if desired. Serve and enjoy!

Adapted from Damn Delicious.


If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you!

Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page contains affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission. Do understand that I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

3-Ingredient Crispy Baked Lemon Pepper Chicken Wings

3-Ingredient Crispy Baked Lemon Pepper Chicken Wings

You’re just 3 ingredients away from these Crispy Baked Lemon Pepper Chicken Wings!

Oh yeah, I said 3. GET EXCITED.

At a bar once, I ordered lemon pepper chicken wings. My first time trying these – I was pumped. I was imagining what they would taste like…all citrusy yet a bit spicy. YASSS. I am ALL about this!

Except I was DYING.

They were awful. They were WAY too peppery and WAY too citrusy. Perhaps they were dry rubbed instead of seasoned before cooking? Who knows. All I know is that they were terrible. I couldn’t even finish my plate.

I was determined to make them at home after this horrific casualty.

And I did…and they were DELICIOUS!

You’re just 3 ingredients away from these Crispy Baked Lemon Pepper Chicken Wings! Perfect for dinner, game day, or to satisfy that wing craving.

These Crispy Baked Lemon Pepper Chicken Wings are the perfect addition to any game day, get together, pool party, heck even dinner. I made them for dinner the other day!

How could they just be 3 ingredients?! I’m glad you asked. It’s because I used this store-bought lemon pepper seasoning mix. No MSG and truly the perfect blend of lemon, pepper, garlic, onion, and salt. Flavorful AND easy? That’s the way I like to run things around these parts. ;)

With only 3 ingredients, you should just make them everyday! Ok, I know, I took that too far.

Can't wait to make these Crispy Baked Lemon Pepper Chicken Wings! #asassyspoonClick To Tweet

You’re just 3 ingredients away from these Crispy Baked Lemon Pepper Chicken Wings! Perfect for dinner, game day, or to satisfy that wing craving.

Here’s the recipe!

5 from 1 vote
You’re just 3 ingredients away from these Crispy Baked Lemon Pepper Chicken Wings! Perfect for dinner, game day, or to satisfy that wing craving.
Print
3-ingredient Baked Lemon Pepper Chicken Wings
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hrs 5 mins
 

You’re just 3 ingredients away from these Crispy Baked Lemon Pepper Chicken Wings!

Servings: 18
Author: Jamie Silva
Ingredients
  • 2 1/2 pounds chicken wings tips removed; drumettes and flats separated
  • 2 tablespoons olive oil
  • 3 tablespoons store-bought lemon pepper seasoning
  • lemon/lime for squeezing optional
Instructions
  1. Preheat oven to 425 degrees F.
  2. In a bowl, toss chicken wings with olive oil and lemon pepper seasoning. Lay the chicken wings on a lined baking sheet sprayed with cooking spray. Bake the chicken wings for 40-50 minutes or chicken wings are cooked through.

  3. Remove from oven. Serve hot with your favorite wing sauce or cilantro garlic sauce.*

I hope you make them and LOVE them!


If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Crispy Baked Mojo Marinated Chicken Wings

Crispy Baked Mojo Marinated Chicken Wings

Chicken wings marinated in mojo (garlic citrus marinade) and spices then baked to crispy perfection! Your game day with have a little Cuban kick!

You guys…these crispy baked mojo chicken wings are marinated overnight in a simple, homemade garlic-citrus marinade are OUT OF THIS WORLD.

Granted, anything garlic, citrus, Cuban-style is going to be at the top of my flavor list but trust me when I tell you…this was AMAZING.

If you’re thinking that the only way to get crispy wings is to grill or fry them, I’m here to tell you – you can BAKE them too!

I did the same thing with my Crispy Baked Garlic Parmesan Chicken Wings and Guava BBQ Chicken Wings.

I promise these will blow your mind!

To make this simple homemade mojo marinade, all you need is garlic, onion, orange juice, lime juice, oregano, peppercorns, and salt. Pulse the minced garlic and onion in a food processor until finely chopped. Add two parts orange juice to one part lime. Add oregano, black peppercorns, and salt. Blend until smooth. That’s it! Here are some tips, just in case.

Can't wait to get my mojo on! Baked Mojo Marinated Chicken Wings are happening tonight!Click To Tweet

Chicken wings marinated in mojo (garlic citrus marinade) and spices then baked to crispy perfection! Your game day with have a little Cuban kick!

You have to marinate the chicken wings overnight in the fridge if you want the amazing flavor.

The longer you marinate the chicken, the better!

That’s the easy part. Just place them in the bowl with the marinade, and into the fridge they go. Bring them to room temperature the next day, add spices, bake and DONE. Pair these crispy mojo chicken wings with my favorite Cilantro Garlic Sauce and they’ll be even MORE delicious!

You can’t just take my word for it, guys. You gotta make them for yourself and your friends/family.

I hope you make them and LOVE them!

5 from 2 votes
Chicken wings marinated in mojo (garlic citrus marinade) and spices then baked to crispy perfection! Your game day with have a little Cuban kick!
Print
Crispy Baked Mojo Marinated Chicken Wings

Chicken wings marinated in mojo (garlic citrus marinade) and spices then baked to crispy perfection! Your game day with have a little Cuban kick!

Servings: 8 servings
Author: Jamie Silva
Ingredients
  • 2 pounds chicken wings (tips removed; drumettes and flats separated)
  • 1 cup mojo marinade see homemade recipe in notes
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • salt and pepper to taste
Instructions
  1. In a bowl, add chicken wings and mojo marinade and place in the fridge for at least 1 hour (or overnight, the longer the better).
  2. Remove chicken from fridge and bring to room temperature.
  3. Preheat oven to 425 degrees F.
  4. Lay the chicken wings on a lined baking sheet sprayed with cooking spray. Season the chicken wings with garlic, cumin, oregano, salt and pepper.
  5. Bake the chicken wings for 40-45 minutes or chicken wings are cooked through.
  6. Remove from oven. Serve hot with your favorite wing sauce or cilantro garlic sauce.

HOMEMADE MOJO MARINADE: You need garlic, onion, orange juice, lime juice, oregano, peppercorns, and salt. Pulse minced garlic and onion in a food processor until finely chopped. Add two parts orange juice to one part lime. Add oregano, black peppercorns, and salt. Blend until smooth. Some tips, just in case.

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Crispy Chicken Tacos {Vaca Frita Style}

Crispy Chicken Tacos {Vaca Frita Style}

Using leftovers or shredded rotisserie chicken, make these Crispy Chicken Tacos, vaca frita style, topped with sautéed onions and black beans!

You ever have one of those days where you’re hungry and the last thing you want to do is get fancy with dinner?

Me too! ALL. THE. TIME. Especially after being on the road, stuck in traffic, for what feels like an eternity.

UGH.

Enter these quick, easy and crispy chicken tacos!

This is one of my favorite cooking hacks. On those days when you either don’t feel like cooking, come back from a vacation or have leftover chicken and have no idea what to do with it, you shred it and crisp it up with some onions, add black beans and tortillas and… voilà, dinner’s ready!

For me, crisping up chicken in a skillet is called vaca frita style. So easy to make!

What does vaca frita style mean?

Vaca frita literally translates to “fried cow”. Vaca frita is a Cuban dish made with shredded beef, like flank steak, marinated overnight in lime juice, sour orange and spices and then pan fried with onions until crispy. For reference, see my vaca frita sliders.

Making chicken vaca frita style is basically the same concept except you’re using chicken instead of beef. In this context/recipe, vaca frita is used as more of the cooking style for the chicken than an actual crispy beef dish.

And let me tell you, it is just as delicious! Crispy chicken with sautéed onions and black beans is a classic Cuban dish too called Chicken Vaca Frita. Confused yet? Hope not! I’d be more than happy to explain. Just drop me a note. :)

Of course, to keep things fun around here, I couldn’t JUST make chicken vaca frita. I turned them into tacos! Make sure you charr the tortillas a bit in a skillet before serving. Seriously, it’s a game changer.

These crispy chicken tacos with sautéed onions, black beans and a twist of lime makes this dish the perfect quick meal for any day of the week!

Using leftovers or shredded rotisserie chicken, make these Crispy Chicken Tacos, vaca frita style, topped with sautéed onions and black beans!

Check out the recipe!

Don't know what to do with leftover chicken? Make these Crispy Chicken Tacos! #asassyspoonClick To Tweet

 

5 from 3 votes
Using leftovers or shredded rotisserie chicken, make these Crispy Chicken Tacos, vaca frita style, topped with sautéed onions and black beans!
Print
Crispy Chicken Tacos {Vaca Frita Style}
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Using leftovers or shredded rotisserie chicken, make these Crispy Chicken Tacos, vaca frita style, topped with sautéed onions and black beans!

Servings: 4 servings
Author: Jamie Silva
Ingredients
  • 2 cups chicken breast (leftovers or store-bought rotisserie, shredded)
  • 1/2 medium onion sliced
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1/2 can black beans (about 7 oz)
  • 8 corn tortillas
  • Lime wedges
  • Optional Toppings: avocado, cheese, diced tomato, sour cream, shredded red cabbage, cilantro
Instructions
  1. In a large pan, add olive oil and sauté onions until translucent. Add shredded chicken to the pan and fry for about 10 minutes, until brown and crispy. Remove from pan.

  2. In the same pan, heat up each tortilla for about 1-2 minutes per side or until lightly charred.

  3. Assemble the tacos by adding the shredded chicken with onions first, then top with black beans (and additional toppings, if desired). Serve with lime wedges.


I hope you make these and you LOVE them!

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you!

 

Want a FREE weekly meal planner printable plus BONUS meal prep tips? Get it here!

Thank you for being here! <3

 


This page contains affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission. Do understand that I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Jerk Chicken Spinach Salad

Jerk Chicken Spinach Salad

Spicy, sweet, juicy, grilled jerk chicken breast with baby spinach, mangoes, avocado, cucumber, tomato, sliced almonds and your favorite vinaigrette. Hello flavor!

Ok, I know what you’re thinking.

Yesterday, I said I wasn’t going to post salads. I can explain. What I meant was that I wasn’t going to be posting sad, boring, “I’m on a diet” salads.

Cuz ain’t NOBODY got time for that!

This Jerk Chicken Spinach Salad however is not boring AT ALL. In fact, when it comes to salad, this is totally what I’m into!

LOTS of ingredients and crunchy stuff. Not big on thick dressings, tbh, so I stick to vinaigrettes or simple olive oil / red wine vinegar / lemon juice. Feel free to add your favorite vinaigrette to this recipe!

Inspired by a local restaurant, this Jerk Chicken Spinach Salad is colorful, super light, tropical, flavorful, and usually comes with sherry vinaigrette, for which you can grab the recipe here.

Spicy, sweet, juicy, grilled jerk chicken breast with baby spinach, mangoes, avocado, cucumber, tomato, sliced almonds and your favorite vinaigrette. Hello flavor!

In case you don’t know, I live in Miami, where it’s always humid, sunny, and where salads (food in general, really) have no season. I know it’s winter in other parts of the world but I’m in flip flops right now so I wouldn’t know.

My thoughts are that you should totally escape winter and make this tropical, super easy to make Jerk Chicken Spinach Salad! You can make soup tomorrow. ;)

TO DO LIST: Jerk Chicken Spinach Salad with mango, avocado, tomato, cucumber, + sliced almonds!Click To Tweet

Here’s the recipe!

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Turmeric Rice with Chicken Sausage

Turmeric Rice with Chicken Sausage

A lightened up version of the Cuban staple “arroz con salchicha” (yellow rice with Vienna sausages) using basmati brown rice, turmeric, and spicy chicken sausage.

When I was 11 years old, my mom went back to visit family in Cuba. It was the first time I was going to be away from her and for two weeks, nonetheless. It was torture! I’m pretty attached to my mom and well, her cooking as well. Imagine being 11 years old and your mom is not home to love you, cook for you, DO EVERYTHING that super moms do for you. AHHH.

A little background before I continue. I don’t know about you but when you’re brought up in a Cuban household, one of the main things Cuban moms teach you is that you MUST eat WHATEVER is offered to you in another household. No matter if it’s another family member or a friend, the polite thing to do is to say thank you and eat it!

“Don’t embarrass me.” – says Cuban moms everywhere.

Even if you’ve never eaten it before, you just have to pretend. Literally the definition of ‘fake it til you make it’.

Now I was the pickiest child in the history of the world. The fact that I’m the foodie I am today STILL shocks my mother. She doesn’t understand how I would literally YELL at the sight of something green in my food and here I am, posting about zoodles, salads, kale and green juice.

WEIRDO.

Since my mom’s main concern in life was me being well fed, she would try to work with this particularly picky palate of mine. Yes, I was spoiled. Sometimes she would force feed me but for the most part, I never really ate any dish that I didn’t like because again…YELLING would ensue.

So back to the story.

A lightened up version of the Cuban staple "arroz con salchicha" (yellow rice with Vienna sausages) using basmati brown rice, turmeric, and spicy chicken sausage.

 

My mom leaves us – my dad, my sister and I, for two weeks. My aunt, who lives two blocks away from my parent’s house, invites us over for dinner. She makes us arroz con salchicha. If you’ve never heard of this before, arroz con salchicha is yellow Cuban-style rice with cut up Vienna sausages. The most Cuban dish on Earth. You make yellow rice with a ton of spices and drop in cut up Vienna sausages from the can. That’s it.

It’s actually pretty freaking delicious BUT at 11 years old, I’d never had it before!

Since my mom taught me that I HAD to eat everything that was offered to me away from home, I accepted the dish and ate it. To everyone’s surprise, I cleaned the plate! My aunt, knowing how picky I was and recalling that my mom had literally told her “please make sure she doesn’t die of starvation because she is the pickiest eater in America”, was beyond shocked.

Maybe it was because there was nothing green in it. In any case, it was flavorful, delicious…it was Cuban comfort food at its best.

And my mom was PISSED. “You never eat that when I make it!?” …but…but you told me to eat whatever is offered to me when I’m not home! Needless to say, that convo did NOT end well.

chicken-sausage-turmeric-rice-bowl3-2

Today, I bring you MY lightened up version of arroz con salchica. This was FIRE. Seriously SO good. Not too spicy, TONS of flavor, and doesn’t give you that yucky “I’m so full” feeling or make you MSG sleepy. Zzzz.

Instead of using saffron or Bijol spice to color the rice, I used turmeric. I’ve been experimenting with turmeric a lot this year and I really like it. The flavor is definitely strong and a little dash goes a long way so be mindful of that.

Instead of white rice, I used basmati brown rice which has a unique aroma (not a bad one!) and was a bit more chewy than white rice. Finally, instead of Vienna sausages, I used cut up spicy chicken sausages which was delicious and not as spicy as you’d expect. Man, I used to eat Vienna sausages out of the can. Like the entire thing. My mom would have to hide them from me. Ha!

The result of this dish was pretty perfect. Granted nothing will compare for the real deal but I enjoy creating different variations of the tried and true. I hope you make this easy, Cuban-inspired dish and LOVE it as much as I do!

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Chicken Croquettes {Croquetas de Pollo}

Chicken Croquettes {Croquetas de Pollo}

Need an idea for leftover chicken? Make these bite-size croquettes filled with deliciously creamy ground chicken and coated in crispy breadcrumbs!

When you live in Miami, hurricane warnings are normal. They become part of your everyday life. Where from June to October, you have to stock up on water, non-perishables, and batteries.

You also have to figure out what to do with all that meat and poultry you have in your freezer. If the power goes out and you have no plan of action ready just in case, you’re gonna have one smelly fridge.

Last week, there was a hurricane threat for Florida.

Hurricane Matthew.

Cue the panic alarm!

Nah, maybe not. See, while we should always take these warnings seriously, I feel like us, Miamians, are a bit desensitized to these warnings.

We’ve had so many false alarms that we’ve given up on Mother Nature. Trust me, we’re thankful we haven’t had a year like 2005. That was a scary hurricane year.

Of course though, what did I hear in my brain when I heard that there was a hurricane coming? My mother’s voice! Her telling me all the things I had to get done.

Let’s see…I had water and batteries. No flashlight but that’s another story. Smh. Above all however, the only thing every Cuban mother thinks about all the time is…FOOD.

“What are you going to do with all that chicken in the freezer? If the power goes out, it will go bad.”

Sigh. Guess who cooked all the chicken in her freezer?

THIS GIRL.

Guess who now has 3 containers of cooked chicken in her fridge?

Yeah. ME.

Since Hurricane Matthew was a bust for Miami (and don’t get me wrong, Miami is so thankful about this!), it was time to be a little creative with all this leftover chicken.

Enter croquetas de pollo.

Need an idea for leftover chicken? Make these bite-size croquettes filled with deliciously creamy ground chicken and coated in crispy breadcrumbs!

 

I will admit, this flavor is not my personal favorite. As you may or may not know, my favorite croquettes are ham croquetas. But you know what though, these chicken croquettes actually came out pretty freaking delicious!

Could it be because the mojo marinated chicken that I pan fried, vaca frita style, that made these croquettes so flavorful? Hmm, not sure. What I do know is…I still have more leftover chicken in my fridge!

If you have chicken leftovers like I do, make these delicious chicken croquettes. Crispy on the outside and a creamy, lush inside that makes these super addicting. You’ll feel all fancy too. ;)

Hope you make them and you LOVE them!

Need an idea for leftover chicken? Make these Chicken Croquettes!Click To Tweet (more…)

Healthy Arroz Con Pollo {Turmeric Chicken & Rice}

Healthy Arroz Con Pollo {Turmeric Chicken & Rice}

A flavorful, lightened up version of the Latin staple “arroz con pollo” {rice with chicken} made with the same authentic spices & turmeric with no MSG.

You’d never expect chicken breast, brown rice, turmeric, cumin, saffron, garlic, onions, and cayenne to result in such a flavorful dish! Well, actually, I take that back. It DOES sound absolutely delicious!

Last year, I was receiving a healthy meal prep delivery service called Mari’s Kitchen in Miami.

Mari would send out a menu every week with healthy lunches and dinners that she would cook herself at home. You’d pick whether you wanted lunch or dinner (or both) and she would deliver the meals to you each week. It was seriously the best thing ever for someone like me that, at the time, was always working late and didn’t have time to cook at home.

She, like me, enjoyed experimenting in the kitchen. Sometimes her menu would feature Latin dishes with a healthy twist. This turmeric arroz con pollo was no exception.

Arroz con pollo (Rice with chicken) is a staple in Latin families. In my family, it was the meal you saved for the weekends; the meal you had with the family on Sundays.

It’s also a meal that’s packed with MSG.

How do I know that? Because we all had MAJOR food comas after dinner.

It was common to see the men in my family crashed on the couch after having a hearty Cuban meal. Until I realized that it wasn’t that they were full, it was that the meal was packed with MSG! Maybe that explains why Cubans always had Cuban coffee after dinner. I mean, Cuban coffee is no joke. You could be awake all night, if you’re not used to it.

Haven’t you ever noticed how you get sleepy after having Chinese food? It’s because of the MSG!

Don’t get me wrong. I’m not trying to be a preachy health nut at all. I absolutely love going out to eat and, I also enjoy Chinese takeout from time to time. When it comes to home cooking however, I’m trying to be more mindful of the ingredients I’m using in recipes.

Sadly, a lot of the latin spices out there are not the best. Like Complete Seasoning, for example. The ingredients clearly state that it has Monosodium Glutamate (MSG). No wonder it tastes so savory and delicious (and makes everyone have a snooze fest after dinner). The good news is you can create your own Complete Seasoning without the MSG.

A flavorful, lightened up version of the Latin staple "arroz con pollo" {rice with chicken} made with the same authentic spices & turmeric with no MSG.

Going back to this recipe, I saw this article featuring Mari’s recipe for arroz con pollo using turmeric, chicken breast, and brown rice. I knew I had to make it myself.

Believe the hype! This turmeric arroz con pollo (as I’ve now called it) has the same authentic taste of regular arroz con pollo without all the harmful ingredients.

I was even surprised to see that you couldn’t taste the turmeric, which is actually a very bitter spice. As I mentioned in my turmeric sweet potato mash recipe, a little bit of turmeric goes a long way so be careful not to add too much.

You also have the lime juice for some bitter, acidic action. The cayenne pepper for some spice. The saffron for that smokey heat. I mean, all the ingredients just blend so well together.

Overall, this is a great alternative to regular arroz con pollo. Thank you for the awesome recipe, Mari!

If you make it, I’d love to hear it! Let me know in the comments. Happy cooking!

Latin-style rice with chicken with turmeric + no MSG? YES! #healthyeatsClick To Tweet

 

 

A flavorful, lightened up version of the Latin staple "arroz con pollo" {rice with chicken} made with the same authentic spices & turmeric with no MSG.
Print
Turmeric Arroz Con Pollo {Rice with Chicken}
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
 

A flavorful, lightened up version of the Latin staple "arroz con pollo" {rice with chicken} made with the same authentic spices & turmeric with no MSG.

Servings: 6 servings
Ingredients
  • 2 lbs organic boneless, skinless chicken breasts cut into bite-sized pieces
  • 3 tbsp olive oil
  • 1 medium onion
  • 3/4 red bell pepper
  • 1/4 bunch cilantro plus extra for garnish
  • 1 1/2 cloves garlic
  • 4 cups organic low-sodium chicken broth
  • 1 1/2 cups brown rice
  • Juice of 2 limes
  • 1 bay leaf
  • 1/2 tbsp chopped fresh oregano
  • 2 tsp garlic powder
  • 1 tsp minced fresh turmeric or 1/4 dried turmeric
  • 1 tsp cumin
  • 1/2 tsp cayenne
  • 3 saffron threads crushed
  • 1 cup frozen peas
  • 1/2 cup jarred pimiento peppers
  • 6 Manzanilla olives
  • 2 limes cut into wedges for garnish
Instructions
  1. Season chicken breasts with salt and black pepper.
  2. In a large pot over medium heat, heat oil; cook chicken in batches, flipping once, until browned and almost cooked through, 5–10 minutes. Remove chicken from pot.
  3. In food processor, pulse onion, bell pepper, cilantro, and garlic until finely chopped and evenly combined.
  4. Add mixture to the pot you used for chicken. Cook over medium heat until onions are fragrant and translucent, about 10 minutes.
  5. Add broth, rice, lime juice, bay leaf, oregano, garlic powder, turmeric, cumin, cayenne, and saffron to pot; bring mixture 
to a boil.
  6. Add chicken. Cover and reduce heat to medium-low. Simmer until liquid 
is absorbed and rice is tender, about 1 hour.
  7. Add frozen peas, pimientos, and olives, 
stirring until warm.
  8. Fluff rice with fork and divide among six plates. Garnish each plate with a lime wedge.

Recipe adapted from Mariela Ramirez via Yoga Journal.