peruvian

Chicken Adobo Rice with Chicha Vinegar

This simmered dish pairs boneless skinless chicken thigh, diced with white rice, dry, low sodium chicken broth and chicha morada vinegar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

47 g Protein

70 g Carbohydrates

20 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

190g boneless skinless chicken thigh, diced 230 kcal
70g white rice, dry 255 kcal
70g red onion, diced 28 kcal
8g garlic, minced 12 kcal
18g aji panca paste 32 kcal
10g vegetable oil 88 kcal
240g low sodium chicken broth 14 kcal
15g chicha morada vinegar (or red wine vinegar) 12 kcal
0.5 tsp (1g) ground cumin 4 kcal
0.25 tsp (1g) black pepper 1 kcal
0.5 tsp (1g) salt 0 kcal

Cooking instructions

ground cuminblack peppersalt
Season the chicken with salt, black pepper, and cumin.
vegetable oil
Heat the vegetable oil in a skillet over medium-high heat. Brown the chicken 3 to 4 minutes.
red oniongarlicaji panca paste
Add the onion and garlic; cook 2 minutes. Stir in the aji panca paste and cook 30 seconds.
low sodium chicken brothchicha morada vinegar (or red wine vinegar)
Add the chicha morada vinegar and scrape the pan. Add broth and bring to a simmer.
white rice
Stir in the dry rice, cover, and reduce heat to low. Cook 14 to 16 minutes until rice is tender and liquid is absorbed.
Rest off heat 5 minutes. Fluff with a fork and serve.