Directions:
- Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken, bell peppers, onion, garlic and oregano to pot. Sauté 5 minutes. Mix in paprika and cayenne pepper. Add rice and stir to coat. Mix in 2 cups broth and tomato sauce. Bring to boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more broth by 1/4 cupfuls if dry, about 25 minutes.
- Mix peas into chicken and rice. Cook until peas are heated through, about 2 minutes longer. Season to taste with salt and pepper and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 987.36 Kcal (4134 kJ) | ||
| Calories from fat | 784.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 87.13g | 134% | |
|---|---|---|---|
| Cholesterol | 179.87mg | 60% | |
| Sodium | 1090.95mg | 45% | |
| Potassium | 636.45mg | 14% | |
| Total Carbs | 28.94g | 10% | |
| Sugars | 11.61g | 46% | |
| Dietary Fiber | 6.32g | 25% | |
| Protein | 21.99g | 44% | |
| Vitamin C | 105.5mg | 176% | |
| Vitamin A | 2.3mg | 75% | |
| Iron | 39.9mg | 222% | |
| Calcium | 69.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 180.85 Kcal (757 kJ) | ||
| Calories from fat | 143.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.96g | 134% | |
|---|---|---|---|
| Cholesterol | 32.95mg | 60% | |
| Sodium | 199.82mg | 45% | |
| Potassium | 116.58mg | 14% | |
| Total Carbs | 5.3g | 10% | |
| Sugars | 2.13g | 46% | |
| Dietary Fiber | 1.16g | 25% | |
| Protein | 4.03g | 44% | |
| Vitamin C | 19.3mg | 176% | |
| Vitamin A | 0.4mg | 75% | |
| Iron | 7.3mg | 222% | |
| Calcium | 12.7mg | 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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