Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cook 2 cups of white rice according to package directions, adding 1 teaspoon of turmeric powder to the cooking water for a vibrant yellow color.

2. 2

   Heat 2 tablespoons of vegetable oil in a large wok over high heat, then add 500 grams of cubed chicken breast and sear until lightly browned for 3-4 minutes, removing it to a plate.

3. 3

   Add 2 tablespoons of achiote oil to the wok, then add 1 large sliced red onion and 4 cloves of minced garlic, sautéing for 2 minutes until fragrant.

4. 4

   Stir in 1 medium sliced red bell pepper, 1 medium sliced green bell pepper, 2 slightly crushed whole star anise pods, 1 teaspoon of cumin powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, cooking for 3 minutes until vegetables are slightly tender-crisp.

5. 5

   Return the seared chicken to the wok, pouring in 0.5 cup of chicken broth and 2 tablespoons of lime juice, and tossing everything together for 2 minutes.

6. 6

   Gently fold in 1 large ripe plantain, sliced into rounds and previously fried until golden, ensuring all ingredients are well combined and heated through.

7. 7

   Serve the Pollo Wok Cartagenero immediately over the yellow turmeric rice, garnished with 0.25 cup of fresh chopped cilantro.