Pan method — brings back the rich braising flavors while keeping the maduros tender and caramelized.
Beer Braised Chicken w/ Yellow Rice, Maduros and Pickled Salad
Meal credits 1
Paleo Option Available
Tender chicken slow-braised in a savory beer-based sauce, served with seasoned yellow rice, sweet maduros (fried plantains), and a refreshing pickled veggie salad for that perfect mix of hearty and bright island-Latin flavor.
Ingredients
Organic Chicken Breast, Seasoning, Beer, White Vinegar, Achiote, Honey, Garlic, Onions, Ripe Plantains, Cilantro, Guajillo Pepper, Olive Oil, Cabbage & Cucumber.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 536 | 488 |
| Fat | Grams | 20 | 20 |
| Carb | Grams | 46 | 37 |
| Protein | Grams | 41 | 39 |
Heating Instructions
Add the pickled salad after heating for freshness. Garnish with cilantro or a squeeze of lime for a perfect sweet-savory balance.
Remove pickled salad first. Heat chicken, rice, and maduros 2½–3½ minutes on medium-high, covered or vented. Stir rice halfway for even heating. Add pickled salad cold or room temp.
Remove pickled salad. Preheat to 370°F. Heat chicken, rice, and maduros 5–6 minutes, shaking or stirring halfway. Serve with chilled salad.
Remove pickled salad. Preheat to 375°F. Place chicken, rice, and maduros in an oven-safe dish, cover with foil, heat 12–14 minutes, uncover last 2 minutes for light browning.
Remove pickled salad. Heat 1 tsp oil in a pan on medium. Add chicken, rice, and maduros, sauté 3–4 minutes until hot and lightly caramelized. Serve with cold salad.