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Frango Marengo - Brazilian Chicken is for Dinner.

Frango Marengo - Brazilian Chicken takes 15 minutes to prepare.

Frango Marengo - Brazilian Chicken takes 30 minutes to cook.

Frango Marengo - Brazilian Chicken makes 6 servings.

The ingredients for Frango Marengo - Brazilian Chicken are:

3 T. Chicken Base + 3 cups water
1 8 oz bag yellow saffron rice (or add tumeric to other rice)
4 chicken breasts, boned and skinned.
1 8 oz. bag frozen pearl onions, thawed and drained
3 cloves garlic
1/4 c. Olive oil
20 olives stuffed with pimentos
1 14 0z. can diced tomatoes
Juice and grated peel of one small orange
Cardamon Seed, ground
Chili powder
Cinnamon
Cumin
Paprika
Pepper
1 8 0z. container of mushrooms, sliced or quartered
1 T butter
1 clove garlic

Chopped fresh cilantro
1 orange, sliced

Here is how you make Frango Marengo - Brazilian Chicken:

Make rice according to package instructions but substitute chicken stock for water. While rice is cooking, saute chicken and pearl onions in olive oil with 3 cloves minced garlic, salt, and pepper until chicken is brown and onions are carmelized. Add orange juice and peel, olives, tomatoes, spices, and 1 c. chicken stock and simmer 15 minutes. In a small sauce pan, saute quartered mushrooms in butter with 1 clove garlic, salt and pepper until a golden brown. Add mushrooms and simmer 5 more minutes. Stir in fresh chopped cilantro into the rice and transfer to a platter. Spoon chicken pieces onto the rice and pour sauce over the chicken. Garnish platter with cilantro and orange slicesServing Size:?2 cup servings

The nutritional information for Frango Marengo - Brazilian Chicken is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 445.6

• Total Fat: 14.6 g
• Cholesterol: 78.5 mg
• Sodium: 1,687.3 mg
• Total Carbs: 39.7 g
• Dietary Fiber: 2.5 g
• Protein: 35.4 g

The dietary needs meet for Frango Marengo - Brazilian Chicken is Gluten Free