Directions:
- Season chicken thighs with black pepper and adobo seasoning.
- Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.
- Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.
- Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 875.58 Kcal (3666 kJ) | ||
| Calories from fat | 736.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 81.79g | 126% | |
|---|---|---|---|
| Cholesterol | 158.55mg | 53% | |
| Sodium | 806.58mg | 34% | |
| Potassium | 563.75mg | 12% | |
| Total Carbs | 16.07g | 5% | |
| Sugars | 5.54g | 22% | |
| Dietary Fiber | 4.05g | 16% | |
| Protein | 22.52g | 45% | |
| Vitamin C | 49mg | 82% | |
| Vitamin A | 1mg | 33% | |
| Iron | 17.4mg | 97% | |
| Calcium | 58.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 155.71 Kcal (652 kJ) | ||
| Calories from fat | 130.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.54g | 126% | |
|---|---|---|---|
| Cholesterol | 28.2mg | 53% | |
| Sodium | 143.44mg | 34% | |
| Potassium | 100.25mg | 12% | |
| Total Carbs | 2.86g | 5% | |
| Sugars | 0.98g | 22% | |
| Dietary Fiber | 0.72g | 16% | |
| Protein | 4g | 45% | |
| Vitamin C | 8.7mg | 82% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 3.1mg | 97% | |
| Calcium | 10.3mg | 6% | |
* 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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