Homemade Chicken Flavor Cubes by @luchokooc

≈ 28 min

2 servings

🥕

100 g

Carrot

🫑

150 g

Bell pepper

🧅

230 g

Onion

🌿

40 g

Cilantro

🧄

9 g

Garlic

🍗

280 g

Chicken breast

🌶️

0.6 g

Paprika

🧂

1.5 g

Salt

⚫

14 g

Pepper

💧

120 ml

Water

  1. Wash
    • carrot
    • bell pepper
    • cilantro

    Wash the carrot, bell pepper, cilantro, and celery thoroughly.

  2. Slice
    • carrot
    • bell pepper

    Slice the carrot into rounds and cut the bell pepper into quarters; remove its seeds and white inner ribs.

  3. Peel
    • yellow onion

    Peel the yellow onion and cut the 1 1/2 onions into quarters.

  4. Trim
    • celery
    • garlic

    Trim the celery and peel the 3 garlic cloves.

  5. Cook
    • chicken breast

    Cook the chicken breast on the stovetop until browned on both sides and fully cooked through.

  6. Cut
    • chicken breast

    Cut the cooked chicken breast into small cubes and let it cool briefly.

  7. Add
    • chicken breast
    • carrot
    • bell pepper

    Add the cooked chicken, vegetables, cilantro, celery, and garlic to the blender.

  8. Add
    • paprika
    • Water

    Add 1/4 teaspoon paprika, 1/4 teaspoon salt, 2 tablespoons black pepper, and 1/2 cup water to the blender.

  9. Blend

    Blend the mixture until it becomes a smooth, thick puree.

  10. Spread
    • Chicken breast

    Spread the chicken puree evenly over the baking sheet in a compact layer.

  11. Freeze

    Freeze the tray for at least 4 hours, or freeze it overnight until completely firm.

  12. Cut

    Cut the frozen slab into approximately 24 small cubes.

  13. Wrap

    Wrap each cube individually in aluminum foil and store the wrapped cubes in a freezer-safe container.

Homemade Chicken Flavor Cubes by @luchokooc

≈ 28 min

2 servings

🥕

100 g

Carrot

🫑

150 g

Bell pepper

🧅

230 g

Onion

🌿

40 g

Cilantro

🧄

9 g

Garlic

🍗

280 g

Chicken breast

🌶️

0.6 g

Paprika

🧂

1.5 g

Salt

⚫

14 g

Pepper

💧

120 ml

Water

Preparation Steps

  1. Step 1/13

    Wash the carrot, bell pepper, cilantro, and celery thoroughly.

    🥕carrot
    🫑bell pepper
    🌿cilantro
    🥬celery
    🪵cutting board

  2. Step 2/13

    Slice the carrot into rounds and cut the bell pepper into quarters; remove its seeds and white inner ribs.

    🥕carrot
    🫑bell pepper
    🔪knife
    🪵cutting board

  3. Step 3/13

    Peel the yellow onion and cut the 1 1/2 onions into quarters.

    🧅yellow onion
    🔪knife
    🪵cutting board

  4. Step 4/13

    Trim the celery and peel the 3 garlic cloves.

    🥬celery
    🧄garlic
    🔪knife
    🪵cutting board

  5. Step 5/13

    Cook the chicken breast on the stovetop until browned on both sides and fully cooked through.

    🍗chicken breast
    🥄spatula

  6. Step 6/13

    Cut the cooked chicken breast into small cubes and let it cool briefly.

    🍗chicken breast
    🔪knife
    🪵cutting board

  7. Step 7/13

    Add the cooked chicken, vegetables, cilantro, celery, and garlic to the blender.

    🍗chicken breast
    🥕carrot
    🫑bell pepper
    🧅yellow onion
    🌿cilantro
    🥬celery
    🧄garlic

  8. Step 8/13

    Add 1/4 teaspoon paprika, 1/4 teaspoon salt, 2 tablespoons black pepper, and 1/2 cup water to the blender.

    🌶️paprika
    🧂salt
    ⚫black pepper
    💧water
    🥄measuring spoons
    🥄measuring cup

  9. Step 9/13

    Blend the mixture until it becomes a smooth, thick puree.

  10. Step 10/13

    Spread the chicken puree evenly over the baking sheet in a compact layer.

    🍳baking sheet
    🥄spatula

  11. Step 11/13

    Freeze the tray for at least 4 hours, or freeze it overnight until completely firm.

    🍳baking sheet

  12. Step 12/13

    Cut the frozen slab into approximately 24 small cubes.

    🔪knife
    🪵cutting board

  13. Step 13/13

    Wrap each cube individually in aluminum foil and store the wrapped cubes in a freezer-safe container.

    🧻aluminum foil
    🫙freezer-safe container

Composition

Ingredients

Types

Vegetables, Herbs, Meat, Spices, Seasonings, Liquids

Ingredients

Carrot, Bell pepper, Onion, Cilantro, Garlic, Chicken breast, Paprika, Salt, Pepper, Water

Notes

Carrot (sliced), Bell pepper (quartered, veins and seeds removed), Onion (quartered), Garlic (stalks), Chicken breast (fresh, butterflied into milanesa and cut into cubes)

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Low-carb, Dairy-free

Calories

17 kcal

Macro nutrients

Protein: 2.2g, Carbohydrates: 1.1g, Fat: 0.5g, Fiber: 0.3g

Nutritional Information

Minerals

Sodium: 45mg, Potassium: 75mg, Iron: 0.2mg

Vitamins

Vitamin A: 120mcg, Vitamin C: 5mg, Vitamin B6: 0.06mg

Preparation

Time Information

Preparation

20 minutes

Cooking

8 minutes

Overall

28 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

knife, cutting board, measuring spoons, measuring cup, baking sheet, spatula, freezer-safe container, aluminum foil

Appliances

Blender, Stove, Freezer

Type

Type

Type Of Dish

Condiment

Occasions

Meal Prep, Everyday Cooking

Origin

Source

Platform

instagram

Original Creator

@luchokooc

Origin

Cuisine

Colombian, Latin American

Geographic

Colombia, South America

Various

Aspect

Texture

Firm, Smooth, Frozen

Flavors

Savory, Herbal, Peppery, Umami, Aromatic

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 0 min (Do not leave raw or cooked chicken puree at room temperature for extended periods.,Use immediately after preparation or freeze promptly.), fridge : 3 days (Store in an airtight container.,Keep refrigerated at or below 4°C / 40°F.), freezer : 90 days (Wrap cubes individually or separate them with parchment paper.,Store in an airtight freezer-safe container at or below -18°C / 0°F.,Use cubes directly from frozen in hot dishes.)