Directions:
- Sprinkle chicken lightly with salt and generously with ground black pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken, garlic, and peel; sauté until chicken is lightly browned, about 3 minutes. Add 1 cup water and orange juice and bring to boil. Mix in rice, seasoning packet, and olives. Return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat; let stand covered 10 minutes.
- Stir cilantro into rice mixture. Transfer to platter. Garnish with orange wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 864.81 Kcal (3621 kJ) | ||
| Calories from fat | 575.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.96g | 98% | |
|---|---|---|---|
| Cholesterol | 118.91mg | 40% | |
| Sodium | 283.36mg | 12% | |
| Potassium | 233.66mg | 5% | |
| Total Carbs | 59.33g | 20% | |
| Sugars | 2.55g | 10% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 13.68g | 27% | |
| Vitamin C | 18.2mg | 30% | |
| Iron | 1.3mg | 7% | |
| Calcium | 33.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 303.96 Kcal (1273 kJ) | ||
| Calories from fat | 202.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.48g | 98% | |
|---|---|---|---|
| Cholesterol | 41.8mg | 40% | |
| Sodium | 99.59mg | 12% | |
| Potassium | 82.12mg | 5% | |
| Total Carbs | 20.85g | 20% | |
| Sugars | 0.9g | 10% | |
| Dietary Fiber | 0.29g | 3% | |
| Protein | 4.81g | 27% | |
| Vitamin C | 6.4mg | 30% | |
| Iron | 0.5mg | 7% | |
| Calcium | 11.7mg | 3% | |
* 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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