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Ingredients
- 1/2 lb Diced salt pork
- 3 lb Broiler-fryer chicken, cut into pcs (up to 4)
- 1/4 c. Extra virgin olive oil
- 1/2 c. Minced onion
- 2 Tbsp. Butter
- 1 x Clove garlic, crushed
- 2 x Peeled tomatoes or possibly 1 c. liquid removed canned tomatoes, cut in chunks
- 2 c. Uncooked rice
- 4 c. Regular strength chicken broth or possibly water
- 2 tsp Salt 1/2 tsp. pepper
- Â Â Warm cooked asparagus tips and peas for garnish
Directions
- Brown pork and set aside. Add in chicken and extra virgin olive oil to pan and brown. Cook onion in butter and add in chicken along with garlic, pork, tomatoes, rice and broth or possibly water. Add in salt and pepper. Cook, covered, till chicken is tender and rice has absorbed the stock, adding more liquid if necessary to finish cooking the chicken. Serve garnished with asparagus tips and peas.
- Serves6-8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1990g | |
| Calories 3877 | |
| Calories from Fat 2361 | 61% |
| Total Fat 263.63g | 330% |
| Saturated Fat 89.75g | 359% |
| Trans Fat 0.0g | |
| Cholesterol 256mg | 85% |
| Sodium 9576mg | 399% |
| Potassium 2112mg | 60% |
| Total Carbs 318.09g | 85% |
| Dietary Fiber 13.3g | 44% |
| Sugars 10.78g | 7% |
| Protein 51.05g | 82% |
