{"id":26100,"date":"2024-04-17T11:15:05","date_gmt":"2024-04-17T15:15:05","guid":{"rendered":"https:\/\/web.uri.edu\/community-nutrition\/?p=26100"},"modified":"2024-05-06T13:31:38","modified_gmt":"2024-05-06T17:31:38","slug":"african-inspired-marinated-canned-chicken","status":"publish","type":"post","link":"https:\/\/web.uri.edu\/community-nutrition\/african-inspired-marinated-canned-chicken\/","title":{"rendered":"African-Inspired Marinated Canned Chicken"},"content":{"rendered":"
\n
\n

African-Inspired
\nMarinated Canned Chicken \/ Pollo Enlatado Marinada con Inspiraci\u00f3n Africana \/ Frango Enlatado Marinado Estilo Africano<\/h1>\nDownload Recipe\/ Print Recipe<\/a><\/div>\n
\"\"<\/div>\n
 <\/div>\n<\/div>\n

English<\/h1> <\/p>\n

Servings per recipe: 6
\nServing size: 4 ounces
\nPrep time: 5 minutes
\nCook time: 5 minutes
\nCost: $6.56 per recipe, $1.09 per serving<\/p>\n

Ingredients<\/h2>\n
    \n
  • 1\u00bd tablespoons olive oil<\/li>\n
  • 2 tablespoons minced garlic<\/li>\n
  • \u00bc teaspoon black pepper<\/li>\n
  • \u00bc teaspoon salt<\/li>\n
  • \u00bd teaspoon ground ginger<\/li>\n
  • \u00bc teaspoon cumin<\/li>\n
  • \u00bd teaspoon onion powder<\/li>\n
  • \u00bc teaspoon cayenne pepper<\/li>\n
  • \u00bd teaspoon dried parsley<\/li>\n
  • \u00bc teaspoon crushed red pepper (optional)<\/li>\n
  • 2 (12\u00bd ounce) cans chicken breast, drained and rinsed<\/li>\n<\/ul>\n

    Directions<\/h2>\n
      \n
    1. Add all of the ingredients, except for the chicken, to a bowl and mix to combine.<\/li>\n
    2. Add chicken and stir to coat. <\/li>\n
    3. In a saute pan over medium heat, add chicken and cook until fragrant and lightly browned, about 5 minutes.<\/li>\n
    4. Remove from heat and serve on top of rice, salads, or dish of your choice.<\/li>\n<\/ol>\n

      Money Saving Tip<\/h1>

      Canned chicken has a long shelf life, so it does not go to waste as quickly as fresh chicken. It\u2019s also low in cost, and a great source of protein.<\/p><\/div><\/section><\/section>

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

      Porciones por receta: 6
      \nTama\u00f1o de la porci\u00f3n: 4 onzas
      \nTiempo de preparaci\u00f3n: 5 minutos
      \nTiempo de cocci\u00f3n: 5 minutos
      \nCosto: $6.56 por receta, $1.09 por porci\u00f3n<\/p>\n

      Ingredientes<\/h2>\n
        \n
      • 1 \u00bd cucharadas aceite de oliva<\/li>\n
      • 2 cucharaditas ajo picado<\/li>\n
      • \u00bc cucharadita pimienta negra<\/li>\n
      • \u00bc cucharadita sal<\/li>\n
      • \u00bd cucharadita jengibre molido<\/li>\n
      • \u00bc cucharadita comino<\/li>\n
      • \u00bd cucharadita cebolla en polvo<\/li>\n
      • \u00bc cucharadita pimienta de cayena<\/li>\n
      • \u00bd cucharadita perejil seco<\/li>\n
      • \u00bc cucharadita pimiento rojo triturado (opcional)<\/li>\n
      • 2 latas (12\u00bd onzas) pechuga de pollo, enjuagadas<\/li>\n<\/ul>\n

        Preparaci\u00f3n<\/h2>\n
          \n
        1. Agregue todos los ingredientes, excepto el pollo, a un taz\u00f3n y mezcle para combinar.<\/li>\n
        2. Agregue el pollo y revuelva para cubrir.<\/li>\n
        3. En un sart\u00e9n a fuego medio, agregue el pollo y cocine hasta que est\u00e9 fragante y ligeramente dorado, aproximadamente 5 minutos.<\/li>\n
        4. Retira del fuego y sirve encima de arroz, ensaladas o plato de su elecci\u00f3n.<\/li>\n<\/ol>\n

          Consejo para ahorrar dinero<\/h1>

          El pollo enlatado tiene una larga vida \u00fatil, por lo que no se desperdicia tan r\u00e1pido como el pollo fresco. Tambi\u00e9n es de bajo costo y una gran fuente de prote\u00ednas.<\/p><\/div><\/section><\/section>

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

          Por\u00e7\u00f5es por receita: 6
          \nTamanho da por\u00e7\u00e3o: 4 on\u00e7as
          \nTempo de Preparo: 5 minutos
          \nTempo de cozimento: 5 minutos
          \nCusto: $6.56 por receita, $1.09 por por\u00e7\u00e3o<\/p>\n

          Ingredientes<\/h2>\n
            \n
          • 1\u00bd colheres de sopa de azeite<\/li>\n
          • 2 colheres de ch\u00e1 de alho picado<\/li>\n
          • \u00bc colher de ch\u00e1 de pimenta do reino<\/li>\n
          • \u00bc colher de ch\u00e1 de sal<\/li>\n
          • \u00bd colher de ch\u00e1 de gengibre em p\u00f3<\/li>\n
          • \u00bc colher de ch\u00e1 de cominho<\/li>\n
          • \u00bd colher de ch\u00e1 de cebola em p\u00f3<\/li>\n
          • \u00bc colher de ch\u00e1 de pimenta caiena<\/li>\n
          • \u00bd colher de ch\u00e1 de salsinha seca<\/li>\n
          • \u00bc colher de ch\u00e1 de pimenta vermelha em flocos (opcional)<\/li>\n
          • 2 latas (12\u00bd on\u00e7as) de peito de frango, enxaguado<\/li>\n<\/ul>\n

            Modo de Preparo<\/h2>\n
              \n
            1. Adicione todos os ingredientes, exceto o frango, em uma tigela e misture bem.<\/li>\n
            2. Adicione o frango e mexa para cobrir.<\/li>\n
            3. Em uma frigideira em fogo m\u00e9dio, adicione o frango e cozinhe at\u00e9 ficar perfumado e levemente dourado, cerca de 5 minutos.<\/li>\n
            4. Retire do fogo e sirva por cima do arroz, saladas ou outro prato de sua prefer\u00eancia.<\/li>\n<\/ol>\n

              Dica para economizar dinheiro<\/h1>

              O frango enlatado tem uma validade longa, por isso n\u00e3o \u00e9 desperdi\u00e7ado t\u00e3o facilmente quanto o frango fresco. Tamb\u00e9m tem baixo custo e \u00e9 uma \u00f3tima fonte de prote\u00edna.<\/p><\/div><\/section><\/section><\/div><\/section>\n

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

              African-Inspired Marinated Canned Chicken \/ Pollo Enlatado Marinada con Inspiraci\u00f3n Africana \/ Frango Enlatado Marinado Estilo Africano    <\/p>\n","protected":false},"author":4221,"featured_media":26105,"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],"tags":[],"class_list":["post-26100","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-community-recipe-project","category-main-dish","category-recipe"],"acf":[],"_links":{"self":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/26100","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\/4221"}],"replies":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/comments?post=26100"}],"version-history":[{"count":5,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/26100\/revisions"}],"predecessor-version":[{"id":26106,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/26100\/revisions\/26106"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media\/26105"}],"wp:attachment":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media?parent=26100"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/categories?post=26100"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/tags?post=26100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}