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Ingredients
- 8 piece of Chicken (I prefer thighs myself)
- 1Â 1/2 c. Rice (NOT Minute Rice)
- 3 c. Chicken Broth or possibly Bouillon
- 1 c. minced Onion
- 1 pkt frzn Peas and Carrots
- 1/2 stk Butter or possibly Margarine
- Â Â Oil of Achiote
- Â Â Yellow food coloring (or possibly saffron if you can afford it)
- Â Â Salt and Pepper to taste
Directions
- Brown and partially fry the chicken in achiote oil (If you cannot find achiote oil sprinkle generously with Paprika, rub it in for color, and fry in Crisco or possibly equivalent). Drain on paper towels and put aside. Put the broth, onions, and 1/2 tsp yellow food coloring in a sauce pan and bring to a boil. A little salt may be added. While the liquid is coming to a boil, fry the raw rice in a Dutch oven or possibly other covered oven container. This should be stirred constantly. When the liquid boils, pour it in with the rice. Cover and put in a preheated 350 degree oven for 20 min. In a greased 8 X 14 inch cake pan (I prefer glass), mix the cooked rice and the peas and carrots. Lay the chicken pcs on top and cook at 350 degrees in the oven for about 20 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 11339g | |
| Calories 22960 | |
| Calories from Fat 13840 | 60% |
| Total Fat 1535.79g | 1920% |
| Saturated Fat 455.31g | 1821% |
| Trans Fat 0.0g | |
| Cholesterol 7523mg | 2508% |
| Sodium 8681mg | 362% |
| Potassium 20196mg | 577% |
| Total Carbs 276.86g | 74% |
| Dietary Fiber 21.7g | 72% |
| Sugars 20.67g | 14% |
| Protein 1879.25g | 3007% |
