{"id":24576,"date":"2022-09-19T10:07:38","date_gmt":"2022-09-19T14:07:38","guid":{"rendered":"https:\/\/web.uri.edu\/community-nutrition\/?p=24576"},"modified":"2024-04-23T09:31:27","modified_gmt":"2024-04-23T13:31:27","slug":"chicken-palava","status":"publish","type":"post","link":"https:\/\/web.uri.edu\/community-nutrition\/chicken-palava\/","title":{"rendered":"Chicken Palava"},"content":{"rendered":"
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Chicken Palava\/ Pollo Palava\/ Frango Palava<\/h1>\n

Download Recipe\/ Print Recipe<\/a>
\n <\/p>\n<\/div>\n

\"\"<\/div>\n<\/div>\n

English<\/h1><\/p>\n

Prep time: 5 minutes
\nCook time: 35 minutes
\nServings per recipe: 6 servings
\nServing size: 1 cup
\nCost: $11.43 per recipe, $1.91 per serving<\/p>\n

Ingredients<\/h2>\n
    \n
  • 1 tablespoon olive oil<\/li>\n
  • 3 garlic cloves, minced<\/li>\n
  • 1 tablespoon fresh ginger, peeled and minced<\/li>\n
  • 2 cups chopped onions, fresh or frozen (1 large onion)<\/li>\n
  • 2 cups sliced bell peppers, fresh or frozen (2 peppers)<\/li>\n
  • \u00bd teaspoon black pepper<\/li>\n
  • \u00bc teaspoon chili powder<\/li>\n
  • \u00bc teaspoon red pepper flakes<\/li>\n
  • 2 cups low-sodium chicken broth<\/li>\n
  • 1\u00bd tablespoons brown sugar<\/li>\n
  • \u00bc cup peanut butter<\/li>\n
  • 1 (14.5 ounce) can low-sodium diced tomatoes, drained and rinsed<\/li>\n
  • 2\u00bd cups frozen spinach<\/li>\n
  • 3 (5-ounce) cans chunk chicken breast, drained and rinsed or 1\u00bd cups cooked chicken, cut into \u00bd-inch cubes<\/li>\n<\/ul>\n

    Directions<\/h2>\n
      \n
    1. In a large skillet over medium-high heat, add olive oil. Once heated, add garlic and ginger and cook for about 2 minutes.<\/li>\n
    2. Add onions, peppers, black pepper, chili powder, and red pepper flakes. Cook until warmed through, about 5-7 minutes.<\/li>\n
    3. Add broth, brown sugar, and peanut butter, and whisk until peanut butter melts.<\/li>\n
    4. Add tomatoes and bring mixture to simmer for about 20 minutes.<\/li>\n
    5. Add spinach and canned or cooked chicken, and continue to simmer until heated through, about 5 minutes. Serve hot.<\/li>\n<\/ol>\n

      Money Saving Tip<\/h1>

      Instead of throwing out leftovers, reuse them in a different dish. Leftover roasted or grilled chicken works well in this recipe.<\/p><\/div><\/section><\/section>

      Spanish<\/h1><\/p>\n

      Tiempo de preparaci\u00f3n: 5 minutos
      \nTiempo de cocci\u00f3n: 35 minutos
      \nPorciones por receta: 6 porciones
      \nTama\u00f1o de la porci\u00f3n: 1 taza
      \nCosto: $11.43 por receta, $1.91 por porci\u00f3n<\/p>\n

      Ingredientes<\/h2>\n
        \n
      • 1 cucharada aceite de oliva<\/li>\n
      • 3 dientes ajo, picados<\/li>\n
      • 1 cucharada jengibre fresco, pelado y picado<\/li>\n
      • 2 tazas cebollas picadas, frescas o congeladas (1 cebolla grande)<\/li>\n
      • 2 tazas pimientos en rodajas, frescos o congelados (2 pimientos)<\/li>\n
      • \u00bd cucharadita pimienta negra<\/li>\n
      • \u00bc cucharadita chile en polvo<\/li>\n
      • \u00bc cucharadita hojuelas de pimiento rojo<\/li>\n
      • 2 tazas caldo de pollo bajo en sodio<\/li>\n
      • 1\u00bd cucharadas az\u00facar moreno \u00bc taza mantequilla de man\u00ed<\/li>\n
      • 1 lata (14.5 onzas) tomates cortados en cubitos bajos en sodio, enjuagados<\/li>\n
      • 2\u00bd tazas espinacas congeladas<\/li>\n
      • 3 latas (5 onzas) pechuga de pollo en trozos, enjuagados o 1\u00bd tazas de pollo cocido, cortado en cubos de 1\/2 pulgada<\/li>\n<\/ul>\n

        Directions<\/h2>\n
          \n
        1. En una sart\u00e9n grande a fuego medio-alto, agregue aceite de oliva. Una vez caliente, agregue el ajo y el jengibre y cocine unos 2 minutos.<\/li>\n
        2. Agregue las cebollas, los pimientos, la pimienta negra, el chile en polvo y las hojuelas de pimiento rojo. Cocine hasta que se caliente, alrededor de 5-7 minutos.<\/li>\n
        3. Agregue el caldo, el az\u00facar moreno y la mantequilla de man\u00ed y bata hasta que la mantequilla de man\u00ed se derrita.<\/li>\n
        4. Agregue los tomates y lleve la mezcla a fuego lento durante unos 20 minutos.<\/li>\n
        5. Agregue las espinacas y el pollo enlatado o cocido, y contin\u00fae cocinando a fuego lento hasta que se caliente por completo, aproximadamente 5 minutos. Servir caliente.<\/li>\n<\/ol>\n

          Consejo para ahorrar dinero<\/h1>

          En lugar de tirar las sobras, reutil\u00edcelas en un plato diferente. Las sobras de pollo asado o a la parrilla funcionan bien en esta receta.<\/p><\/div><\/section><\/section>

          Portuguese<\/h1><\/p>\n

          Tempo de preparo: 5 minutos
          \nTempo de cozimento: 35 minutos
          \nPor\u00e7\u00f5es por receita: 6 por\u00e7\u00f5es
          \nPor\u00e7\u00e3o: 1 copo
          \nCusto: $11,43 por receita, $1,91 por por\u00e7\u00e3o<\/p>\n

          Ingredientes<\/h2>\n
            \n
          • 1 colher de sopa de azeite<\/li>\n
          • 3 dentes de alho, picados<\/li>\n
          • 1 colher de sopa de gengibre fresco, descascado e picado<\/li>\n
          • 2 copos de cebola picada, fresca ou congelada (1 cebola grande)<\/li>\n
          • 2 copos de piment\u00e3o fatiado, fresco ou congelado (2 piment\u00f5es)<\/li>\n
          • \u00bd colher de ch\u00e1 de pimenta-do-reino<\/li>\n
          • \u00bc colher de ch\u00e1 de tempero \u201cchili\u201d em p\u00f3<\/li>\n
          • \u00bc colher de ch\u00e1 de flocos de pimenta vermelha<\/li>\n
          • 2 copos de caldo de galinha com baixo teor de s\u00f3dio<\/li>\n
          • 1\u00bd colheres de sopa de a\u00e7\u00facar mascavo<\/li>\n
          • \u00bc copo de manteiga de amendoim<\/li>\n
          • 1 lata (14.5 on\u00e7as) de tomates em cubos com baixo teor de s\u00f3dio, enxaguado<\/li>\n
          • 2\u00bd copos de espinafre, congelado<\/li>\n
          • 3 latas (5 on\u00e7as cada) de peito de frango em peda\u00e7os, enxaguado ou 1\u00bd copos de frango cozido, cortado em cubos de 1,2 cm<\/li>\n<\/ul>\n

            Modo de Preparo<\/h2>\n
              \n
            1. Em uma frigideira grande em fogo m\u00e9dio-alto, adicione o azeite. Depois de aquecido, adicione o alho e o gengibre e cozinhe cerca de 2 minutos.<\/li>\n
            2. Adicione as cebolas, piment\u00f5es, pimenta-do-reino, tempero \u201cchili\u201d em p\u00f3 e flocos de pimenta vermelha. Cozinhe at\u00e9 aquecer, cerca de 5-7 minutos.<\/li>\n
            3. Adicione o caldo, o a\u00e7\u00facar mascavo e a manteiga de amendoim e bata at\u00e9 a manteiga de amendoim derreter.<\/li>\n
            4. Adicione os tomates e deixe a mistura ferver levemente por cerca de 20 minutos.<\/li>\n
            5. Adicione o espinafre e o frango enlatado ou cozido e continue fervendo at\u00e9 aquecer, cerca de 5 minutos. Sirva quente.<\/li>\n<\/ol>\n

              Dica para economizar dinheiro<\/h1>

              Em vez de jogar fora as sobras, reaproveite-as em um prato diferente. As sobras de frango assado ou grelhado funcionam bem nesta receita.<\/p><\/div><\/section><\/section><\/div><\/section>\n

               <\/p>\n","protected":false},"excerpt":{"rendered":"

              Chicken Palava\/ Pollo Palava\/ Frango Palava    <\/p>\n","protected":false},"author":2097,"featured_media":24522,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[490,13,135,22],"tags":[],"class_list":["post-24576","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-community-recipe-project","category-main-dish","category-recipe","category-soup"],"acf":[],"_links":{"self":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/24576","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/users\/2097"}],"replies":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/comments?post=24576"}],"version-history":[{"count":5,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/24576\/revisions"}],"predecessor-version":[{"id":25636,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/24576\/revisions\/25636"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media\/24522"}],"wp:attachment":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media?parent=24576"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/categories?post=24576"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/tags?post=24576"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}