Directions:
- Pour 2 Tablespoons of olive oil in the pan and cook the chicken until the juice runs clear.
- Remove from pan, let cool slightly in a bowl.
- Saute the green peppers, onion, and garlic in the other 2 Tablespoon of olive oil until vegetables are tender but dont over cook them.
- Add thyme, bay leaf, gumbo file, hot pepper sauce, and Worcestershire, and season to taste with salt and pepper. Cook 15 minutes.
- Add chicken and cook another 10 minutes.
- Lastly, add olives and heat through. Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 553.22 Kcal (2316 kJ) | ||
| Calories from fat | 328.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.49g | 56% | |
|---|---|---|---|
| Cholesterol | 61.98mg | 21% | |
| Sodium | 1270.77mg | 53% | |
| Potassium | 718.16mg | 15% | |
| Total Carbs | 33.88g | 11% | |
| Sugars | 5.58g | 22% | |
| Dietary Fiber | 4.56g | 18% | |
| Protein | 24.52g | 49% | |
| Vitamin C | 62.8mg | 105% | |
| Iron | 2mg | 11% | |
| Calcium | 67.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 159.61 Kcal (668 kJ) | ||
| Calories from fat | 94.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.53g | 56% | |
|---|---|---|---|
| Cholesterol | 17.88mg | 21% | |
| Sodium | 366.64mg | 53% | |
| Potassium | 207.2mg | 15% | |
| Total Carbs | 9.77g | 11% | |
| Sugars | 1.61g | 22% | |
| Dietary Fiber | 1.31g | 18% | |
| Protein | 7.08g | 49% | |
| Vitamin C | 18.1mg | 105% | |
| Iron | 0.6mg | 11% | |
| Calcium | 19.5mg | 7% | |
* 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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