Directions:
- Drain tomatoes and reserve juice (add water to make 1 cup juice).
- In a large frying pan or dutch oven, heat oil to medium-high heat.
- Sprinkle chicken with salt and pepper and sauté in batches until well browned.
- Remove chicken from pan and set aside.
- To pan, add onion, green pepper and garlic.
- Cover and cook until softened, about 5 minutes.
- Add rice and turmeric.
- Cook, stirring a minute or so.
- Stir in tomatoes, 1 cup of the reserved juice, the stock, bay leaf, pepper flakes, salt and pepper.
- Break up tomatoes and stir well.
- Put in chicken pieces and push into the rice to cover.
- Simmer at a very low temperature until chicken is tender and rice as absorbed all the liquid, about a hour.
- Taste for seasoning and add salt and pepper if needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 259.89 Kcal (1088 kJ) | ||
| Calories from fat | 54.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.1g | 9% | |
|---|---|---|---|
| Cholesterol | 199.23mg | 66% | |
| Sodium | 698.94mg | 29% | |
| Potassium | 306.96mg | 7% | |
| Total Carbs | 31.9g | 11% | |
| Sugars | 2.43g | 10% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 17.36g | 35% | |
| Vitamin C | 34.1mg | 57% | |
| Vitamin A | 2.8mg | 92% | |
| Iron | 14.3mg | 79% | |
| Calcium | 19.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 129.66 Kcal (543 kJ) | ||
| Calories from fat | 27.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.04g | 9% | |
|---|---|---|---|
| Cholesterol | 99.4mg | 66% | |
| Sodium | 348.7mg | 29% | |
| Potassium | 153.14mg | 7% | |
| Total Carbs | 15.91g | 11% | |
| Sugars | 1.21g | 10% | |
| Dietary Fiber | 0.52g | 4% | |
| Protein | 8.66g | 35% | |
| Vitamin C | 17mg | 57% | |
| Vitamin A | 1.4mg | 92% | |
| Iron | 7.1mg | 79% | |
| Calcium | 9.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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