Cuban Chicken
Yield
6 servingsPrep
5 minCook
10 minReady
20 minTrans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
¼ | cup |
vegetable oil
vegetable |
|
1 | each |
garlic cloves
minced, peeled |
|
1 | small |
purple onion
peeled |
* |
10 | ounces |
green peas
frozen, thawed |
|
1 | pound |
tomatoes, canned
peeled, drained, chopped |
|
3 | cups |
rice
cooked, cold |
|
1 | cup |
ham
slivered |
* |
2 | cups |
chicken
cubed and cooked |
|
½ | cup |
green olives
pimento stuffed, sliced |
* |
1 | each |
avocados
peeled, pitted |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
59 | ml |
vegetable oil
vegetable |
|
1 | each |
garlic cloves
minced, peeled |
|
1 | small |
purple onion
peeled |
* |
289 | ml/g |
green peas
frozen, thawed |
|
453.6 | g |
tomatoes, canned
peeled, drained, chopped |
|
7.1E+2 | ml |
rice
cooked, cold |
|
237 | ml |
ham
slivered |
* |
473 | ml |
chicken
cubed and cooked |
|
118 | ml |
green olives
pimento stuffed, sliced |
* |
1 | each |
avocados
peeled, pitted |
Directions
Heat wok, add oil, garlic, onion and peas.
Stir fry about 2 to 3 minutes until onion is soft.
Add tomatoes, rice, ham, chicken and olives. Stir and lift until heated, place in centre of large platter.
Surround with slices of avocado.