Amazing recipes as is but I have started making my own version. Instead of the tomato Boullion, I add a can of crushed tomatoes. I also cook mushrooms and onions with the chicken.Such a great recipe, thank you for providing a good base!
We really liked the recipe the only problems I had was it seemed really salty. I might leave the bouillon cube out next time. I also had crunchy parts to the rice. I used my dutch oven and the lid fit tight with no hole for steam. The only thing I can think of is it might be too wide for the burner. Other than that it was fantastic and filling. I was able to find the same brand rice (it was buy one get one at publix) and the same queso (I could eat that with a spoon). Even have leftovers for lunch and the ingredients werent expensive. My husband and son ate theirs with tortillas, and my 9 year old ate the chicken. Definitely will make again.
Los Bravos Chicken On The Beach Recipe Ideasl
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Hello Careen. Good question. I went off of the WW app. When I talked to the Weight Watcher 24/7 person a while back about a similar situation they said that they get the points values from the restaurant. When you use the Weight Watcher recipe builder it does not go off of nutrition facts and it factors in that vegetables are 0 points, so even though the fruits and vegetables of a recipe have calories they are counted as zero. My guess would be that when you factor in lean chicken being lower in points and veges being zero points it comes to 8 smart points. Hope this helps.
Caldo de Pollo (Mexican Chicken Soup) is a beautiful recipe for heartwarming soup that will make you and your family very happy. The combination of simple kitchen staples, like rice, chopped cilantro, and chicken, makes this traditional Mexican chicken soup a comforting meal.
Every Mexican household has its own version of Caldo de Pollo. However, any Caldo recipe has chicken, lots of different vegetables, and a little rice or pasta. The soup is served perhaps with a slice or two of avocado and fresh cilantro(coriander), and there are always wedges of lime on the side.
YES! I do this often because it saves a lot of time. I will usually triple my adobo sauce recipe and freeze the extra sauce in freezer friendly ziplock bags. Freeze the sauce for up to 6 months and just let it thaw in the fridge for a day or two before needing it to braise your chicken in!
To make ahead: The sauce can be made a week in advance, stored in the fridge. The chicken filling or the assembled burritos can be stored (before cooking) in the fridge for 2-3 days, depending on the freshness of ingredients. Remove from fridge and continue with the pan-frying or baking steps of the recipe.
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