Dominican Riki Taki

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option, while chicken thighs are more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, and coconut aminos is a lower-sodium alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is cost-effective.

rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa offers more protein, while brown rice is often less expensive.

Marinate chicken in lime juice, soy sauce, and garlic for 30 minutes.

Heat olive oil in a large skillet over medium heat until shimmering.

Add marinated chicken and cook until browned, about 5-7 minutes.

Remove chicken and set aside, keeping the juices in the pan.

Add chopped onion and bell peppers to the skillet; sauté until softened, about 3-4 minutes.

Stir in tomato sauce, peas, and carrots; cook for another 3 minutes.

Add the cooked rice and mix well with the vegetables and sauce.

Return the chicken to the skillet; stir to combine everything evenly.

Season with black pepper, cumin, and bay leaves; cook for an additional 5 minutes.

Garnish with chopped cilantro before serving.

Cooking Techniques

Spice Level: