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Add a photoServings: 4
Ingredients
- 3 x chicken breasts water
- 1 x white onion halved or possibly quartered
- 1 x green bell pepper coarsely minced
- 1 x celery stalk coarsely minced Chicken bouillon pwdr to taste
- 1/4 c. oil
- 1 x white onion minced
- 1 x green bell pepper minced
- 3 lrg tomatoes peeled, minced
- 1/2 tsp dry oregano
- 1/2 tsp garlic pwdr Freshly-grnd black pepper to taste Grnd cumin to taste
- 1 x minced canned pickled yellow pepper optional Chicken bouillon pwdr to taste
- 1 can peas - (8-ounce) liquid removed
Directions
- For the Chicken: Place chicken in Dutch oven. Add in water to cover, onion, bell pepper, celery and bouillon pwdr (substitutes for salt). Bring to a boil, reduce heat, cover and simmer till chicken is tender, about 20 min. Remove chicken. When cold sufficient to handle, throw away skin, remove chicken from bone and cut into bite-size pcs. Set aside.
- For Assembly: Heat oil in large skillet over medium heat. Add in onion, bell pepper, tomatoes, oregano, garlic pwdr, pepper and cumin to taste, pickled pepper if using, and bouillon pwdr to taste for saltiness. Cook uncovered 2 min, then cover and cook over low heat 5 min. Uncover and cook and stir till dry. Add in peas and chicken, mix well and cook till heated through.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 390g | |
| Recipe makes 4 servings | |
| Calories 244 | |
| Calories from Fat 127 | 52% |
| Total Fat 14.44g | 18% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 319mg | 13% |
| Potassium 644mg | 18% |
| Total Carbs 25.24g | 7% |
| Dietary Fiber 7.8g | 26% |
| Sugars 11.23g | 7% |
| Protein 6.24g | 10% |
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