In a skillet, brown chicken in oil; pour off fat. Add broth, tomatoes, onions, garlic, salt, turmeric, pepper, crushed red pepper (if desired) and bay leaf.
Cover; cook over a low heat 15 minutes. Add remaining ingredients.
Cover; cook 30 minutes more or until chicken and rice are tender; stir occasionally.
Remove bay leaf & serve.
I keep a number of hot sauces on hand and sprinkle on to the plated dish liberally at tableside. My favorite on this dish is a fantastic sauce from Costa Rica called "Lizano Sauce". Choose your own hot sauce and make this dish your own!
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|Serving Size: 1 Serving (526g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 331 (42%)|
|Amt Per Serving||% DV|
|Total Fat 36.8g||49 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 170.1mg||52 %|
|Sodium 386.2mg||13 %|
|Potassium 852.7mg||22 %|
|Total Carbohydrate 60g||18 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 54.5g|
|Protein 51.7g||74 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 791
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