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Add a photoServings: 6
Ingredients
- 4 Tbsp. Extra virgin olive oil
- 1 whl chicken, cut into 8 pcs
- 1 lrg Onion, minced
- 1 x Green pepper, minced
- 2 Tbsp. Capers
- 1/4 c. Olives, small, pimento stuffed
- 1 c. Tomato sauce
- 1 Tbsp. Oregano
- 1 tsp Red pepper flakes
- 3 x Cloves garlic, chopped
- 3 c. Rice, long grain
- 4Â 1/2 c. Chicken stock
- 1/2 c. Parsley, minced
- 1/2 c. Peas, cooked
- 3 Tbsp. Pimiento, minced
Directions
- In a stockpot or possibly Dutch oven large sufficient to hold all of the ingredients, heat the oil and brown the chicken on all sides. Cover, lower the heat, and simmer for about 15 min.
- Add in the onion and green pepper and cook for 4 min. Add in the capers, olives, tomato sauce, oregano, pepper flakes, and garlic and cook for another 4 or possibly 5 min.
- Add in the rice and stir the mix well. add in the chicken stock and parsley and stir. Cover the pot, reduce the heat, and simmer for approximately 20 min, or possibly till the liquid is absorbed and the rice is tender.
- Garnish with the peas and pimento and serve.
- Serving Ideas : Garnish with the peas and pimento and serve.
- NOTES :Tourism.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 595g | |
| Recipe makes 6 servings | |
| Calories 1012 | |
| Calories from Fat 470 | 46% |
| Total Fat 52.39g | 65% |
| Saturated Fat 13.13g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 842mg | 35% |
| Potassium 899mg | 26% |
| Total Carbs 81.73g | 22% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.6g | 2% |
| Protein 49.82g | 80% |
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