Directions:
- Season the chicken with salt and pepper.
- Heat the olive oil in a large, heavy pot over medium-high heat.
- Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute.
- Add the chicken, and continue to cook for 5 minutes.
- Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute.
- Pour in the chicken broth, potatoes, and rice.
- Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 388.15 Kcal (1625 kJ) | ||
| Calories from fat | 161.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.98g | 28% | |
|---|---|---|---|
| Cholesterol | 69.62mg | 23% | |
| Sodium | 1468.68mg | 61% | |
| Potassium | 719.75mg | 15% | |
| Total Carbs | 27.23g | 9% | |
| Sugars | 2.51g | 10% | |
| Dietary Fiber | 2.13g | 9% | |
| Protein | 26.97g | 54% | |
| Vitamin C | 37.9mg | 63% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 4.5mg | 25% | |
| Calcium | 34.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 75.56 Kcal (316 kJ) | ||
| Calories from fat | 31.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 28% | |
|---|---|---|---|
| Cholesterol | 13.55mg | 23% | |
| Sodium | 285.91mg | 61% | |
| Potassium | 140.11mg | 15% | |
| Total Carbs | 5.3g | 9% | |
| Sugars | 0.49g | 10% | |
| Dietary Fiber | 0.42g | 9% | |
| Protein | 5.25g | 54% | |
| Vitamin C | 7.4mg | 63% | |
| Iron | 0.9mg | 25% | |
| Calcium | 6.7mg | 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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