Directions:
- Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes.
- Add tomato sauce, tomato, pimientos, olives, capers and water and bring to a boil. Stir in rice; return to a boil. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes.
- Stir in cilantro and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 787.93 Kcal (3299 kJ) | ||
| Calories from fat | 544.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.45g | 93% | |
|---|---|---|---|
| Cholesterol | 135.83mg | 45% | |
| Sodium | 564.82mg | 24% | |
| Potassium | 442.44mg | 9% | |
| Total Carbs | 43.67g | 15% | |
| Sugars | 2.92g | 12% | |
| Dietary Fiber | 3.76g | 15% | |
| Protein | 17.41g | 35% | |
| Vitamin C | 35.1mg | 58% | |
| Iron | 1.6mg | 9% | |
| Calcium | 57.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 167.89 Kcal (703 kJ) | ||
| Calories from fat | 115.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.88g | 93% | |
|---|---|---|---|
| Cholesterol | 28.94mg | 45% | |
| Sodium | 120.35mg | 24% | |
| Potassium | 94.27mg | 9% | |
| Total Carbs | 9.3g | 15% | |
| Sugars | 0.62g | 12% | |
| Dietary Fiber | 0.8g | 15% | |
| Protein | 3.71g | 35% | |
| Vitamin C | 7.5mg | 58% | |
| Iron | 0.3mg | 9% | |
| Calcium | 12.2mg | 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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