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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (611g) Recipe makes 4 servings The following items or measurements are not included below: 3 tablespoons balsamic vinegar |
||
| Calories 752 | ||
| Calories from Fat 128 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.3g | 21% | |
| Saturated Fat 2.4g | 12% | |
| Monounsaturated Fat 8.6g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 663mg | 27% | |
| Potassium 1225mg | 35% | |
| Total Carbohydrate 103.1g | 34% | |
| Dietary Fiber 17.5g | 70% | |
| Sugars 3.0g | ||
| Protein 51.2g | 102% | |
Cuban Style Pork Tenderloin Sandwiches and Fried Plantains
Parmigiano and Herb Chicken Breast Tenders
Sauteed Chicken Breasts Stuffed with Cheese and Ham
From: Chef #1372065
On Sep 2, 2009
This was VERY good! Okay, the PIMIENTOS MADE THIS DISH!!! I was a little reluctant to dump in the whole 4 oz jar, but there it went, and WOW! Added vibrant color and just the kick it needed. I will save this recipe and make it again!
From: UmmBinat
On Aug 15, 2009
I think this is a light 5 stars but DH didn't like it as much as I did. He said it had too many beans although it was good. Near the end of cooking the beans and chicken, I added additional homemade chicken broth to the dish to make it a little bit saucy. I did not use red pepper flakes but added 6 cloves of garlic or a bit more. I added about 1 1/2 tsp brown sugar along with the balsamic. Following other reviewers who didn't have pimientos, I roasted some orange pepper which worked fine in replacement. I also added more balsamic vinegar than called for because I felt it needed it. The broth amount and rice amount stated in the ingredients dont work together but I didn't have a problem with that as I always measure my own according to how I cook rice. I may have used a 1/2 tsp less oregano. All in all it turned out good and I would make it again if I felt DH liked it more.
From: Roosie
On Oct 26, 2004
What a wonderful, quick, easy, filling, tasty rainy Monday night dinner! I halved the recipe and used leftover cooked brown rice. We did only use 1 huge chicken breast for the half recipe. I also subbed the pepper flakes with Zhoug #57689 (wonderful stuff!) and the pimentos for roasted red, orange and yellow peppers. This is a lovely dish with great flavor and wonderful colors- the black beans, white chicken and rice, red pimentos! I was wondering if the balsamic would make this taste weird or somehow Mediterranean, but it definitely does not- it just adds a wonderful rich flavor. So simple and so good! I was thinking this might be nice with tofu instead of the chicken, too. Thanks for a great we're-starving-and-tired dinner!
From: Lorac
On May 19, 2002
When a Maine-iac cooks Cuban food, what do you get? A fantast-iac dish! You are right, Balsamic vinegar works magic. I substituted leftover cooked ham and would recommend it instead of chicken. It's a keeper for sure.
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