Ingredients:
- 1 chicken
- 2 tomatoes, cut in wedges
- 1 bay leaf
- 1 pimentos, cut in strips (red pepper will do)
Directions:
- Boil chicken with salt and pepper in just enough water to cover.
- Remove from pot and cool. Remove meat from bone and cut into chunks. Set aside.
- Preheat oven to 375.
- Heat large skillet over medium heat and add oil, onion, green pepper, tomatoes and garlic. Saute 5 minutes, stirring frequently until lightly browned.
- Stir in broth, bay, oregano and crushed red pepper.
- Gently combine with cooked rice and chicken. Cover with aluminum foill.
- Bake until hot throughout.
- Top with hot peas. Garnish with pimento (or red pepper).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 921.08 Kcal (3856 kJ) | ||
| Calories from fat | 458.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.96g | 78% | |
|---|---|---|---|
| Cholesterol | 235.35mg | 78% | |
| Sodium | 884.5mg | 37% | |
| Potassium | 1057.43mg | 22% | |
| Total Carbs | 54.29g | 18% | |
| Sugars | 10.16g | 41% | |
| Dietary Fiber | 11.98g | 48% | |
| Protein | 58.39g | 117% | |
| Vitamin C | 48.7mg | 81% | |
| Iron | 5.5mg | 31% | |
| Calcium | 92.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 148.25 Kcal (621 kJ) | ||
| Calories from fat | 73.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.2g | 78% | |
|---|---|---|---|
| Cholesterol | 37.88mg | 78% | |
| Sodium | 142.36mg | 37% | |
| Potassium | 170.19mg | 22% | |
| Total Carbs | 8.74g | 18% | |
| Sugars | 1.64g | 41% | |
| Dietary Fiber | 1.93g | 48% | |
| Protein | 9.4g | 117% | |
| Vitamin C | 7.8mg | 81% | |
| Iron | 0.9mg | 31% | |
| Calcium | 14.9mg | 9% | |
* 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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