Directions:
- Combine first 3 ingredients; sprinkle evenly over chicken thighs.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs, and cook 3 minutes on each side or until browned; remove from pan, and set aside.
- Add onion, celery, and poblano to pan; cook 6 minutes. Add garlic; cook 1 minute. Add broth and water; bring to a boil, and stir in rice. Return chicken to pan; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and chicken is done. Remove from heat; let stand 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 386.04 Kcal (1616 kJ) | ||
| Calories from fat | 143.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.91g | 24% | |
|---|---|---|---|
| Cholesterol | 29.77mg | 10% | |
| Sodium | 244.91mg | 10% | |
| Potassium | 218.54mg | 5% | |
| Total Carbs | 53.24g | 18% | |
| Sugars | 4.58g | 18% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 7.23g | 14% | |
| Vitamin C | 5.7mg | 9% | |
| Iron | 0.2mg | 1% | |
| Calcium | 39.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 181.84 Kcal (761 kJ) | ||
| Calories from fat | 67.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.49g | 24% | |
|---|---|---|---|
| Cholesterol | 14.02mg | 10% | |
| Sodium | 115.36mg | 10% | |
| Potassium | 102.94mg | 5% | |
| Total Carbs | 25.08g | 18% | |
| Sugars | 2.16g | 18% | |
| Dietary Fiber | 0.67g | 6% | |
| Protein | 3.41g | 14% | |
| Vitamin C | 2.7mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 18.5mg | 4% | |
* 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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